Food: Warm up with this cocktail (recipe)
Tribune Food Columnist
Baby, it’s cold outside. When the weather cools down, my favorite warm-me-up cocktail used to be brandied eggnog or hot cider with spiced rum. This year, however, I have a new favorite winter cocktail — hot buttered bourbon.
You’re may be shocked … “Arica, butter? In my bourbon? But why?” Or maybe you’ve had a hot buttered rum before. Either way, if you like bourbon and you’re looking to bring something new out for the holidays, I highly recommend trying this cocktail. The cinnamon compound butter recipe below will make enough for eight cocktails. You could also skip the whole cocktail fixins portion of the recipe and use the compound butter on hot pancakes.
HOT BUTTERED BOURBON
Makes four cocktails
Cinnamon Compound Butter
½ cup (1 stick) of unsalted butter, softened
1 cup of brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions: Use an electric or stand mixer to whip the butter, cinnamon, brown sugar and nutmeg until smooth. Place in an airtight container* until ready to use.
4 ounces of bourbon (or more if you’d like)
4 cups boiling water
1 cup sweetened, whipped cream for garnish
Directions: Place one tablespoon of butter and one ounce of bourbon into each mug. Evenly distribute the boiling water amongst the mugs, stir until butter is combined. Top with whipped cream. Serve warm and enjoy!
*Another storage option is to shape the butter into a log for easy slicing. Do this by placing the butter in the center of a sheet of plastic wrap. Fold one end of plastic wrap over butter, then using your hands, gently roll the cylinder of butter forward into a log. Grip ends of the plastic wrap and twist them in opposite directions to shape the ends. Chill and slice as needed.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504.
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