Pecan Pie Hot Buttered Rum
A variation on a warm holiday cocktail, inspired by a classic dessert. This drink combines a pecan pie simple syrup, butter, spices, and rum for a seasonal treat.
Servings 1 mug
Calories 280kcal
Ingredients
Pecan Pie Syrup
- ½ Cup Brown Sugar
- ½ Cup Sugar
- 1 Tbsp Molasses
- ¼ Cup Water
- ⅓ Cup Pecans
- 2 tsp Sugar optional
Spiced Compound Butter
- ½ Cup (1 stick) Butter softened
- 1 Tbsp Cinnamon
- ½ tsp Ground Allspice
- ½ tsp Ground Cloves
- ¼ tsp Cardamom
- ¼ tsp Ground Nutmeg
Hot Buttered Rum
- 1 oz Pecan Pie Syrup
- 1 Tbsp Spiced Compound Butter
- 2 oz Dark Rum
- 6-8 oz Water boiling
- Whipped Cream optional
- Cinnamon Stick optional
Instructions
Pecan Pie Syrup
- Combine the sugars, molasses, and water in a small saucepan, and cook on medium until the sugar is dissolved and the mixture is smooth.
- Turn off the heat and transfer to a glass jar. Stir in the pecans and let the syrup cool and infuse overnight, loosely covered.
- Then cover tightly and invert the jar 3-4 times to mix gently. Pour the syrup through a mesh strainer into a clean jar and store in fridge for up to 3 weeks.
- To make the candied pecans (optional): Toss the strained pecans with sugar, and spread in a single layer on a foil-lined baking sheet. Bake at 200°F for 90 minutes, until dried. Let cool, and use as a garnish or snack.
Spiced Compound Butter
- Add the butter to a small mixing bowl. If it is not quite soft, microwave in ten second increments until very soft. Do not melt.
- Add the spices, and use a hand mixer on low to whip everything together until smooth. Store in a sealed container in the fridge for 3-4 days. Let come to room temperature before using in the rum.
Hot Buttered Rum
- Bring water to a boil. Then add the compound butter, syrup, and rum to a 10-12 oz mug.
- Pour in the hot water, and stir with a long-handled spoon until the butter is dissolved. Top with whipped cream, candied pecans, or a cinnamon stick as desired, and serve immediately.
Notes
- Make ahead tip: The syrup and butter can both be made in advance and stored in the fridge. Allow them to warm up to room temperature before mixing the rum.
- Non-alcoholic alternative: Try using alcohol-free rum, or leaving it out completely. You can replace the rum with additional water, and a 1/2 tsp of rum extract for a similar flavor, but it will not be exactly the same.
- Vegan/dairy-free alternative: I have not tried using dairy-free butter in this recipe, but it should work with most varieties. If you try, let me know how it goes