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Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
Caramel Sauce
¾ cup heavy cream (180 mL)
¾ cup light brown sugar (150 g)
2 tablespoons honey
3 tablespoons unsalted butter
Hot Buttered Rum Batter
1 stick unsalted butter, room temperature
1 cup brown sugar (200 g)
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
Assembly
2 cups boiling water (480 mL)
1 cup Captain Morgan® Sliced Apple Rum (240 mL)
granny smith apple, for garnish, sliced
cinnamon stick, for garnish
Nutrition Info
Calories 516
Fat 28g
Carbs 73g
Fiber 0g
Sugar 72g
Protein 1g
How to Make It
1. Step
Make the caramel sauce: In a medium saucepan, combine the heavy cream, brown sugar, and honey. Bring to a boil over medium heat and cook until the sugar is dissolved, about 2 minutes.
2. Step
Reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the caramel starts to thicken. Remove the pot from the heat and whisk in the butter. Pour into a heatproof measuring cup or jar and let cool until ready to use. The caramel sauce can be stored in an airtight container in the refrigerator for up to 1 month.
3. Step
Make the hot buttered rum batter: In a medium bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, and allspice and mix with an electric hand mixer on medium speed until smooth. The batter will keep in an airtight container in the refrigerator for up to 1 month.
4. Step
To assemble, add 2 tablespoons of batter to each mug. Pour 4 ounces (½ cup) of boiling water into each mug and stir to dissolve the batter. Add 2 ounces Captain Morgan® Sliced Apple Rum to each mug and stir to combine. Top each mug with a drizzle of caramel sauce, an apple slice, and a cinnamon stick. Serve immediately.
