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Hot Buttered Vanilla Rum

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1/2 cup)
We strike just the right balance of boozy rum and sugar. A spot of butter rounds out flavors and keeps saturated fat in check.

Ingredients

  • 1 1/2 cups water
  • 2 tablespoons sugar
  • 1 vanilla bean
  • 1 (2-inch) piece lemon rind
  • 1 cup dark rum
  • 1 tablespoon butter

Nutrition Information

  • calories 178
  • fat 2.8 g
  • satfat 1.8 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 0.0 g
  • carbohydrate 6 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • iron 0.1 mg
  • sodium 21 mg
  • calcium 1 mg

How to Make It

  1. Bring first 4 ingredients to a boil in a small saucepan. Remove from heat; cover and let stand 15 minutes. Strain mixture through a fine sieve over a bowl, reserving liquid; discard solids. Return water mixture to pan. Add rum and butter to pan; bring to a simmer over medium heat, stirring until butter melts. Serve immediately.