Hot Buttered Vanilla Rum

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
We strike just the right balance of boozy rum and sugar. A spot of butter rounds out flavors and keeps saturated fat in check.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jill Silverman Hough,

December 2009