Hot Caramel Apple Buttered Rum
This content is intended solely for users of legal drinking age. Drink responsibly.
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
Caramel Sauce
- ¾ cup heavy cream (180 mL)
- ¾ cup light brown sugar (150 g)
- 2 tablespoons honey
- 3 tablespoons unsalted butter
Hot Buttered Rum Batter
- 1 stick unsalted butter, room temperature
- 1 cup brown sugar (200 g)
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Assembly
- 2 cups boiling water (480 mL)
- 1 cup Captain Morgan® Sliced Apple Rum (240 mL)
- granny smith apple, for garnish, sliced
- cinnamon stick, for garnish
Nutrition Info
- Calories 452
- Fat 25g
- Carbs 63g
- Fiber 0g
- Sugar 62g
- Protein 1g
Estimated values based on one serving size.
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Preparation
- Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
- Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
- Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
- To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
- Enjoy!
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