Hot Buttered Apple Rum Recipes

Steps:

• 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!

Steps:

• Combine the sugar, cinnamon and nutmeg in a small bowl, then gradually pour in the rum and melted butter, and stir together. Evenly divide the mixture between two small heatproof glasses. Top each with 100ml boiling water and stir well. Serve with a cinnamon stick to garnish.

Steps:

• place cinnamon, allspice, cloves in center of 6" square (double thickness) 100% cotton cheesecloth and tie closed with kitchen string.
• 3 1/2 to 6 quart slow cooker, combine spice bag, juice, rum and sugar.
• cook 7 to 8 hours on high or 3 to 4 hours on low.
• remove and discard spice bag.
• ladle hot punch into cups and float a small dab of butter on each surving.

Steps:

• Place spices into a spice bag. (This can be made with double thickness of cheesecloth that is gathered and tied up with kitchen string.).
• In a slow cooker (at least 3 1/2 quart) combine spice bag, apple juice, rum and brown sugar.
• Cover and cook on low for 8 hours (or high for 4).
• When serving, float 1/2 teaspoon butter on each serving.