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Friday, January 4, 2013

Hot Banana Buttered Rum

I was going to call this drink a "Hot Jamaican", but I figured you would all be disappointed to open the page and find a cocktail! I'm not the biggest fan of drinking butter, but this tastes more like a spicy banana cream pie, rather than your typical Hot Buttered Rum. This time of year I really like to have a warm drink in the afternoon after walking the dogs. Usually that drink is tea or sometimes hot cocoa. Every once in a while, I like to spice things up a bit with a hot "spiked" beverage. It's a lovely way to spend the dark days of winter, especially when the days end at 3:00 in the afternoon. This one has a nice little spicy kick from the Jamaican all-spice. If you have access to plantains rather than bananas I recommend using them instead. If you don't want to mess with the fried banana at all and want a boozier drink, just make the base for the buttered rum without banana and add a shot of banana liquor instead.

Hot Banana Buttered Rum
adapted from Market-Fresh Mixology

1 cup unsalted butter (2sticks), softened to room temperature
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon superfine, or baker's sugar
1/4 teaspoon ground cloves
2 medium bananas
1 1/2 ounces dark Jamaican rum
freshly whipped cream (optional)
cinnamon stick for garnish

In the bowl of a stand mixer (or by hand), mix together the butter, cinnamon, allspice, sugar, and cloves until well blended and slightly fluffy. Leave mixture in the mixer bowl. Slice bananas into 1 inch slices. In a small skillet over medium heat, add a tablespoon of the butter mixture. Add banana slices when the butter has melted. Cook until the bananas are soft and a little brown. Let bananas cool to room temperature. Add bananas to the butter and mix well on medium speed. Place in a covered container in the refrigerator for at least two hours. Will keep in the refrigerator for up to two weeks. (probably longer)
In an approximately 8 oz. mug add the 1 1/2 ounces (or more to taste) dark rum, and one heaping tablespoon of the banana, butter mixture. Fill the mug half way with hot water. Stir until the butter mixture has melted, then fill with hot water. Top with freshly whipped cream and garnish with cinnamon stick.

1 comment:

  1. Okay, I am officially obsessed with your blog. This looks amazing! Especially for cold January temps! Thank you for posting this.


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