Tuesday, December 16, 2008

Hot Buttered Rum Batter

This is a healthier version of my Grandpa Ruppel's famous hot buttered rum batter. These are wonderful with or without the rum. This is becoming a Christmas Eve tradition in our family. Last year Josiah called these Hot Buttered Runs!

Hot Buttered Rum Batter

Cream together:

2 to 3 cups sucanat (depends on how sweet you want the batter)
1/2 cup of butter (at room temperature or softened just slightly)
2 to 3 tsp cinnamon
1/4 tsp nutmeg

Store in air tight container in fridge. When ready to use, add a heaping spoonful to a cup of milk. Heat and stir until batter is melted in the milk. If using rum, add a splash to the mug after heated.


Stacie, A Firefighter's Wife said...

I never thought of succanat! Is it half a CUP of butter?

I love the Josiahisms! He is so funny sometimes.

Cheesemakin' Mamma said...

Oops! Got in a hurry again. Yep, it's half a cup of butter. I just fixed it, thanks for letting me know. Yep, sucanat instead of brown sugar works great. You can't tell the difference.


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