Vegan Hot Buttered Rum
Quick and easy recipe for the perfect holiday cocktail. Creamy, dairy-free perfection.
Servings: 2
Ingredients
- 2 tablespoons Brown Sugar
- 1 tablespoon Vegan Butter (I used Earth Balance)
- ⅛ teaspoon ground cinnamon
- 2 Tiny Pinches Nutmeg
- 2 Ounces Spiced Rum (I used Kraken)
- ⅔ Cup of your favourite plant-based milk (I used soy)
- ⅔ Cup Water
- 2 Dollops of Coconut Whipped Cream (optional)
Instructions
- Divide the brown butter, vegan butter, cinnamon, and nutmeg among 2 mugs. Use a fork to mash and mix the mixture together in each much.
- Pour a shot of the rum into each mug, then heat up the plant-based milk and water together until simmering and divide among the two mugs. Stir to dissolve the brown sugar. Now if you like, add a dollop of coconut cream on top and an extra sprinkle of cinnamon. Pure, creamy, adult bliss this stuff is. Cheers!
Notes
Classic hot buttered rum is made using only water. If you prefer it that way just use 1 ⅓ cup hot water and skip the plant-based milk milk.
Alternatively if you want this recipe to be even creamier, use 1 ⅓ cup hot plant-based milk and skip the water.
Alternatively if you want this recipe to be even creamier, use 1 ⅓ cup hot plant-based milk and skip the water.
Nutrition
Calories: 215kcal
Find it online:
https://itdoesnttastelikechicken.com/vegan-hot-buttered-rum/