Holiday Seasonal: Hot Buttered Rum Mix

3/4 cup YCC Hot Buttered Rum Mix

1 egg yolk

4-6 dashes Bangin’ Bitters Toasted Walnut Bitters

1/2 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Cream together Hot buttered Rum mix, egg, and bitters.

Add dry ingredients and mix to combine thoroughly

Chill mixture in fridge for at least 1 hour

Preheat your oven to 325 degrees.

Scoop TBSP portions of the mixture and roll into balls.

Place on parchment-lined baking sheet

Bake 10 minutes or just until cookies look slightly cracked on top

Remove while still soft and smack cookie sheet on counter 2-3 times to help cookies set and settle

Let cool on baking sheet for 3-5 minutes before removing to a wire cooling rack

3 tsp YCC Hot Buttered Rum mix

A splash of hot water (to help melt the sugar)

2 oz bourbon or brandy

Ginger beer to top

2-3 slices of Apple

In a shaker, muddle apple slices with Hot Buttered Rum mix

Add the splash of hot water, just enough to melt the sugar and soften the mix

Stir to melt sugar

Add bourbon and ice then shake vigorously

Strain into a rocks glass over ice and top with ginger beer

1/4 cup popcorn kernels/ 1 bag unsalted microwave popcorn
1/4 cup YCC Hot Buttered Rum Mix
1 tbs. Water
Salt

Pop the popcorn and set aside. In a small pan, stir the Hot Buttered Rum and water on low heat until the mixture is mostly dissolved. Stop stirring and allow the mixture to heat until it has bubbled all the way over the surface and remove from heat. (Stirring in this phase will create a mixture too thick to make a good sauce!) Pour over your popcorn and stir to combine. Salt to taste and enjoy!

Tip: Try this same sauce on roasted pumpkin seeds!

3 tsp. YCC Hot Buttered Rum Mix
1.5 oz Blended Aged Rum
6 oz Hot Water

Combine the mix and rum in a mug. Add hot water an stir until well combined. Garnish with a cinnamon stick.

Tip: Add cream or coconut milk to taste!

1 1/2 cups all purpose flour

3 1/2 tsp baking powder

3 Tbsp YCC Hot Buttered Rum Mix

1/4 tsp salt

1 1/4 cups milk

1 egg

1/2 tsp vanilla extract (or sub Bangin bitters of your choice)

Sift flour, baking powder and salt into a large bowl

Add YCC Hot buttered rum mix, milk, vanilla extract and egg – mix until smooth

Heat a lightly oiled pan and pour approximately 1/4 cup for each flapjack

Cook until bubbles form and edges dry, about 2-3 minutes

Flip and cook until browned on other side.

2 Tbsp YCC Hot Buttered Rum Mix

2 oz Dark Rum, Whiskey, or Brandy

5 oz Apple Cider

1 Tbs Maple Syrup

In a saucepan, combine all ingredients and warm through, stirring constantly. DO NOT BOIL. Pour into your favorite mug and serve immediately. Garnish with a cinnamon stick.

1 Tbsp YCC Hot buttered Rum mix

Soda or club soda*

Vanilla ice cream

To the bottom of a glass add the Hot buttered rum mix and fill the glass halfway up with your choice of soda, cola, or club soda.

Stir to combine.

Carefully add a scoop of vanilla ice cream to the cup and top up with the rest of your soda.

(*For an adult beverage, add 2 oz rum to Cola to use a Rum & Coke base for your float.)

1 tbsp YCC Hot Buttered Rum Mix

4 oz Bourbon

2 oz Sweet Vermouth

2-3 dashes Bangin’ Bitters Burnt Orange Bitters

YCC Bourbon Infused Boozy Cherries

Orange peels to garnish

In a shaker with ice, add Hot buttered rum mix, bourbon, vermouth, and bitters.

Shake vigorously for 20-30 seconds

Strain and divide mixture evenly between two chilled serving glasses

Garnish each cocktail with a Boozy Cherry and orange peel