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Hot Buttered Rum from Saveur Magazine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.6532
Energy (kCal)1943.4704
Carbohydrates (g)89.7137
Total fats (g)163.5643
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter and sugar in a bowl with an electric mixer until fluffy. | 2. Add spices and salt and beat again to combine. | 3. Chill buttered rum base until ready to use, up to 2 weeks. | 4. To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz. rum into an 8 oz. mug and fill with boiling water. | 5. Stir to melt and mix; serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3/4 lb softened 1939.1444 89.0986 60.5898 163.2964
    dark brown sugar 1 cup - - - -
    nutmeg 1/4 teaspoon grated 2.8875 0.2711 0.0321 0.1997
    cinnamon 1/4 teaspoon ground - - - -
    clove 1/4 teaspoon ground 1.4385 0.344 0.0313 0.0682
    salt 1 pinch - - - -
    rum - - - -
    water boiling - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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