Spiced Butter Batter
10
servings150
kcal15
minutesA classic spiced butter batter for hot buttered rum and other hot buttered drinks.
Ingredients
1/4 tsp 0.5 g Ground Allspice
1/4 tsp 0.5 g Ground Cloves
1/4 tsp 0.5 g Ground Nutmeg
1/4 tsp 0.5 g Ground Cinnamon
1/2 tsp 2.5 ml Vanilla Extract
1 tsp 5 ml Rum
1/2 cup 120 g Brown Sugar
1/2 cup 120 g Unsalted Butter
- Optional Ingredient
1/2 tsp 2 g Lecithin (as an emulsifier)
Directions
- In a small bowl, combine the cloves, allspice, nutmeg, cinnamon, vanilla extract, and rum. Stir to combine and set aside a few minutes to let the alcohol extract the spices oils.
- While the spices rest, melt the butter on the stove over gentle heat. As soon as the butter is melted, turn off the heat.
- Add brown sugar to the melted butter and lecithin if you use it. Stir till the brown sugar is dissolved.
- Add the spice mix from earlier to the butter and sugar. Stir to combine, bottle to refrigerate, and save for later.
Recipe Video
Why It’s Better To Make A Batter First.
The best way to make this is to make the batter and set it in the fridge for several days before you use it. But you don’t have to make this into a batter if you don’t want to. You could add all these ingredients individually to each drink if you wanted, but a batter is much easier to work with and results in a consistent drink every time. It also results in a slightly more flavorful drink. The oils in the butter help extract the flavors from the spices. Likes dissolve and extract likes, so the oils slowly pull out the yummy delicious oils in the spices in the butter. Alcohol will also bond to oils, but by making the batter and letting it set in the fridge for a couple of days, the oil is given a nice long period to pull out flavors. This way, the drink isn’t just buttery but spiced and flavorful.
The Benefits Of Adding An Emulsifier.
Spiced Butter Batter can be made by combining the butter and spices together, which will taste great. Unfortunately, It will separate from the rest of the liquid in a cold drink. Butter fats solidify around 65f (18c), which must be kept above to stay liquid. Most cocktails are much cooler than that, so once a cocktail is chilled, the fats will turn solid and clump together. The butter will combine and float to the top in hot drinks like hot buttered rum, which is a less than desirable result.
The solution to this is to add an emulsifier. Common emulsifiers in food are lecithin and casein. These are naturally present in foods like eggs and milk but can be bought online as purified powders. Lecithin powder is pretty easy to get and easy to work with. Use 1% of lecithin to the amount you are looking to emulsify. So to emulsify 400g of coconut milk or butter, add 4g of lecithin and thoroughly mix. Bonding lecithin to the fats (or water) will ensure that the fats stay evenly suspended and incorporated in the final drink. It makes the fats water soluble and will result in a hot buttered rum where the fats stay evenly mixed indefinitely.
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