Hot Cocoa Buttered Rum Recipe
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Recipe Intro From liveeatlearn
Hot cocoa buttered rum is the ultimate cozy cocktail for the holidays or a chilly day on the slopes! This rich, spiced cocoa base is prepared in the YETI Rambler Pitcher and is ready to enjoy when you are. Just pour into your favorite mug, add dark rum or cacao rum, and top with whipped cream and a cinnamon stick for the perfect festive treat.
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Recipe Card
ingredients
For the Hot Cocoa Base:
- 1/2 cup unsalted butter
- 2 cups light brown sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon fine sea salt
- 4 cups hot water
ingredients
To serve:
- 8 to 12 ounces dark rum (or cacao rum for an extra rich flavor)
- Whipped cream, for serving
- Cinnamon sticks, for garnish
Method
Step 1
In a medium pot, melt the butter over medium heat. Stir in the brown sugar and cook, stirring, until fully dissolved.
Step 2
Pour the melted butter-sugar mixture into your YETI Rambler Pitcher. Add the cocoa powder, vanilla extract, cinnamon, nutmeg, ground cloves, and salt. Top with hot water and stir well to combine. Seal the pitcher and set aside until ready to serve.
Step 3
To serve, pour 2 to 3 ounces of dark rum (or cacao rum for an extra indulgent touch) into a YETI Cup. Add ⅔ to 1 cup of the hot cocoa buttered rum mixture on top. Stir, and serve warm, optionally garnished with whipped cream and a cinnamon stick.
Video
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