SelvaRey Hot Buttered Rum Cocktail
Spiced Butter:
8 oz Kerrygold Salted Butter
1/2 cup Blue Bell Vanilla Ice Cream
1 cup Brown Sugar
1 Tbsp freshly grated Nutmeg
1 Tbsp Ground Cinnamon
1 Tbsp Ground Clove
1 Tbsp Ground All Spice
1 tsp Cayenne Pepper
Allow ice cream to soften and butter to come to room temperature
Add all ingredients to electric mixing bowl and mix until butter is lightly whipped
Lay out a piece of Cling Wrap and place butter in the center
Wrap the butter and slowly roll to get an even tube (like a giant Tootsie Roll)
Put in the fridge to harden
Hot Butter Rum:
2 oz SelvaRey Cacao Rum
2 oz Hot Water
Add some near boiling water to your glass to warm (I like to use a tea kettle)
Once your glass is warm dump the water
Take your hardened butter, slice off approximately 2oz (~1 large tablespoon), and add to your glass
Top with ~2oz hot water and stir vigorously
Add 2oz of SelvaRey Cacao Rum to the glass
Top with another ~2oz hot water and give a final stir
You should have a nice layer of delicious foam that forms on top of the drink
Add a light zest of nutmeg to garnish