Mixology Trends: Recipe Recommendations
Steve Prati's Selections
Week of November 29 - December 4, 2010
Hot Buttered Rum
Ingredients
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp vanilla extract
Directions
1. In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined.
2. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
3. In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 oz Mount Gay Eclipse Rum.
4. Top with boiling water and stir well to mix. Serve with a spoon.
Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.
Eggnog
Ingredients
8 large eggs
4 egg yolks
1 cup granulated sugar
5 cups whole milk
1 1/2 cup Mount Gay Eclipse Rum (or dark rum)
1 cup 80 proof Kentucky straight bourbon
1 tbsp pure vanilla extract
1/2 tbsp freshly grated nutmeg
2 cups whipping cream
2 tbsp superfine sugar
Directions
1. In a mixing bowl, whisk eggs yolks and granulated sugar until smooth. Pour into a large, heavy-bottomed saucepan.
2. Stir in milk, gradually, blending well with each addition.
3. Heat slowly over very low heat, stirring steadily, until the mixture reaches 160 - 170F on an instant read thermometer. The custard should be thick enough to coat the back of a spoon. If you draw your finger across the back of the spoon, the line will remain distinct and the custard sauce is done.
4. Pour the custard through a fine-meshed sieve into large bowl. Stir in vanilla, rum, bourbon and nutmeg.
5. Let mixture cool, then cover with plastic wrap and refrigerate until cold, at least three hours and or up to one day.
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