Spiced Butter Batter
Course: DrinksCuisine: American10
servings150
kcal15
minutesA classic spiced butter batter for hot buttered rum and other hot buttered drinks.
Ingredients
1/2 cup Unsalted Butter
1/2 cup Brown Sugar
1/2 tsp Vanilla Extract
1/4 tsp Ground Allspice
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cinnamon
- Optional Ingredient
1 g Lecithin (as an emulsifier)
Directions
- On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter, just melt it. (Optionally blend the butter with Lecithin and whisk together till the lecithin is fully incorporated.)
- Next simply add all the other ingredients to the melted butter.
- Stir till the brown sugar has fully mixed in. Cover spiced butter batter and refrigerate.
Featured 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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[…] This is an amazing drink that is spiced well with great texture and flavor. The butter doesn’t come across as heavy or greasy, it adds a nice creamy mouthfeel similar to gum syrup, egg whites or a very full bodied wine. This drink is not weak either. You can really feel the warm rum but the light creamy butter and pumpkin pie spices make it pleasant and not too strong. When I was younger I use to think of this drink as more of an overly sweet almost milk shake like drink but it doesn’t have to be. And again since there is no real single canon recipe for this, the recipe I have here is an amalgamation of older recipes I liked. The sweetness and spice toned down a bit with a little bit more rum. The 2 ounces of rum helps keep the drink from feeling flat and the sugar and spice level make it so the drink taste like a cocktail and not a dessert. The hot buttered rum batter is great on anything. I sometimes add it to coffee, on toast, biscuits, pancakes, etc. Add a little more sugar, spice or butter if you feel the drink needs it. Here is the recipe for the batter but feel free to check out my article on Spiced Butter Batter. […]
[…] 1 oz Spiced Butter Batter […]