Hot Buttered Rum

Hot Buttered Rum


4 oz. Torani Butter Pecan Syrup

6 oz. dark rum

16 oz. apple juice or cider

3 Tbsp. unsalted butter

1 1/4 oz. lemon juice

1 cinnamon stick or 1/4 tsp ground cinnamon


In a med saucepan, bring Torani Butter Pecan syrup, apple juice and cinnamon to a simmer. Add 2 Tbsp.butter and simmer until butter has melted. Remove from heat. Stir in rum and lemon juice. Divide hot buttered rum into four mugs. Cut remaining Tbsp. butter into four pieces and drop one piece into each mug. Dust with ground cinnamon or nutmeg and serve warm.