3 tablespoons Hot Buttered Espresso Mixture (recipe on page
14)
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
3 tablespoons Hot Buttered Espresso Mixture (see
below)
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
3 tablespoons Hot Buttered Espresso Mixture
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
3 tablespoons Hot Buttered Espresso Mixture
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
3 tablespoons Hot Buttered Espresso Mixture
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
3 tablespoons Hot Buttered Espresso Mixture
1 ounce dark or spiced rum 5 ounces boiling water Lemon peel twist
Cinnamon stick (optional)
Place Hot Buttered Espresso Mixture and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Twist lemon rind and wipe around rim of mug; float twist on the drink. For the ultimate presentation, add cinnamon swizzle stick.
Note: This drink is also delicious made with brandy instead of rum.
HOT BUTTERED
ESPRESSO MIXTURE
Makes 1 quart
(about 20 portions)
1/2 pound butter (2 sticks)
1 1/2 cups light-brown sugar
1 3/4 cups powdered sugar
1 pint good vanilla ice cream
1 tablespoon real vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/4 cup instant espresso granules (such as Medaglia d'Oro brand)
Cream butter and sugars together in a mixing bowl. Mix in ice cream, vanilla, cinnamon, nutmeg and espresso granules until thoroughly combined. Store refrigerated for up to 1 week or frozen for up to 1 month.