Hot Buttered Rum 3 Ways: Classic, Spiced Maple, and Tropical Twists!

[@ChaosIntrovert]

Hello fellow Ottawaian! I've gotta try a batch of the maple stuff, that looks amazing. Thanks for the video!

[@RobsHomeBar]

Thanks! Yea the maple one is awesome! Cheers

[@joetucker971]

At my bar we sell a hot buttered rum with mount gay, goslings original, rumbar gold, demerera, milk, cream, little bit of water for dilution. Whack it in the velvetiser to heat and aerate, serve with a spoon of rum butter which is just whisked goslings original, muscavado sugar and butter.

[@RobsHomeBar]

That sounds delicious!!

[@stephane.foisy.186]

This the season for these!

[@RobsHomeBar]

Absolutely!

[@thetakewithtyler]

We need more of this when it’s this brutally cold

[@RobsHomeBar]

Absolutely! Step aside hot chocolate!

[@CocktailFridays]

This is awesome, I've always wanted to try to tackle a hot buttered rum, thanks for breaking this down so simply, Rob! I think I'd probably go for that maple one, looks awesome!

[@RobsHomeBar]

Thanks! Yea much prefer the compound butter approach! Do the work once and then subsequent drinks are much easier to make! And the butter will keep forever in the freezer as long as it’s properly wrapped

[@KillDivill]

I need to play with these flavors a bit!

[@RobsHomeBar]

They’re really good!

[@seanpannebaker6404]

The last one I made, I used this for my bater: 1 cup coconut milk vanilla ice cream, 1 stick of salted butter, a heavy 0.5 cup of Truvia Brown Sugar substitute, 0.75 teaspoon Cinnamon, 0.25 teaspoon Nutmeg, 1/8 teaspoon Ground Allspice and 1/8 teaspoon Sea Salt. I'll have to try the cream the next time I make it!

[@RobsHomeBar]

Never thought about using brown sugar substitute, definitely a good way to keep the calories down!