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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 2.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.0g
  • Carbohydrate: 6g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 21mg
  • Calcium: 1mg

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. 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.
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