Hot Spiced Buttered Rum (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter, softened |
2 tablespoons light brown sugar |
1 teaspoon pure vanilla extract |
1 teaspoon pumpkin pie spice |
3 cups unsweetened pineapple juice |
4 ounces dark rum |
4 long cinnamon sticks |
Directions:
1. In a small bowl mix the butter with the sugar, vanilla, and pumpkin pie spice, until thoroughly combined.
2. Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.
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