Hot Buttered Hazelnut Rum

Recipe inspiration:

I wanted to do an update on Hot Buttered Rum which I thought would complement the light creamy taste of the hazelnut milk. I used brown rice syrup as a sweetener, as it naturally tastes like butterscotch. This is light on the rum, so it’s festive without being too boozy, perfect for holiday entertaining, as you don’t want Uncle Ed getting snockered.

Recipe ingredients:

Hot Buttered Hazelnut Rum with Hazelnut Foam
Makes 2 drinks

2 C. Pacific Foods hazelnut milk
1/4 C. light rum
1 T. brown rice syrup
4 t. organic unsalted butter, or vegan butter
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. ginger

For the hazelnut foam:
1/4 C. Pacific Foods hazelnut milk
1/4 C. half and half or soy creamer

To garnish:
Pinch of nutmeg
Drizzle of brown rice syrup

Cooking instructions:

Mix all the ingredients for the drinks in a microwave-safe container and heat on medium-high until piping hot. Use an immersion blender to blend until smooth and creamy.

Using an espresso foamer or the immersion blender, blend the foam ingredients together to create your foamy topping.

Pour the drinks into pretty coffee mugs, top with a little foam, a pinch of nutmeg, and a drizzle of brown rice syrup.