Ingredients

250ml Overproof Rum (Plantation OFTD)
250ml Aged Jamaican Rum (Appleton 12 Year Old)
500ml Water
750ml Butter Syrup**

Preparation

Combine in a large container and stir well.
Use a double boiler or sous vide bath and heat gently to 170F and hold for serving.
Pre-warm small glasses and fill 3/4 full with hot buttered rum.
Gently top with prepared hand shaken cream poured down the back of the spoon.
Garnish with grated nutmeg.

Additional Notes

Ticaloid 210s is a combination of gum arabic and xantham gum. It stabilizes the syrup allowing the butter to stay emulsified without separating. While it can be omitted, the butter will separate from the rum when heated or stored which makes for a less than ideal hot buttered rum experience.

*Butter Spice Tea

Ingredients

1000ml Water
10 grams Whole Black Peppercorn (Cracked)
30 grams Whole Cinnamon Sticks (Cracked)
10 grams Allspice Berries (Cracked)
Whole Cloves
2 grams Grated Nutmeg

Preparation

Warm the dry spices in a medium saucepan until fragrant.
Add 1000 ml water to the saucepan.
Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Remove from heat and allow to cool to room temperature.
Strain through a fine mesh sieve and set aside for later.

**Butter Syrup

Ingredients

600 grams Nordic Butter
800 grams Butter Spice Tea*
800 grams Demerara Sugar
13 grams Kosher Salt
10 grams Ticaloid 210s (see description)

Preparation

In a large saucepan slowly melt butter. Add sugar, spice tea and salt to the pan.
Stir well until sugar is incorporated.
Slowly feather in ticaloid and stir well, ensuring no clumps remain.
If storing, cool to room temperature before placing in the refrigerator.