Hot buttered pineapple rum is a wonderful drink for any time of the year and very moorish. It is both sweet and warm, which is just the kind of comfort you want as the sun goes down.
This recipe is very simple. Adding more butter will add richness and playing around with the spice mix is a great way to experiment. It was a bit nerve-racking drinking something with butter in, it didn’t seem right, but once tried it really is a winner. Did it look like our photo? Only if you squint a bit and turn the lights off!
Ingredients:
- 50ml dark rum
- 1 tsp butter
- 1 tsp demerara sugar
- Pinch each of cinnamon, nutmeg & allspice
- Pineapple juice
Method:
- Put all of the ingredients in your Milk Frother and top the level up to the max mark with pineapple juice.
- Switch the milk frother on and wait until it has finished warming and mixing your drink. Note: If your butter is very cold there is a possibility of the milk frother going out of balance and dancing all over your worktop and spilling the contents. Take a firm grip of the milk frother and wait until it melts and it all feels a bit more stable.
- Meanwhile, heat up your glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Hot Buttered Pineapple Rum.
Mark’s Top Tip:- This recipe can be made with any spirit of your choice but please don’t make this recipe with “We all know it’s not butter”, it really isn’t butter!