Creamy Coconut Hot Buttered Rum

Creamy Coconut Hot Buttered Rum

Agave In The Raw® | Prep Time: 10 MINUTES | MAKES 16 SERVINGS


For Batter:
¼ cup Agave In The Raw®
2 tablespoons salted butter, softened
¼ cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla
½ teaspoon grated or ground nutmeg
1 cup canned coconut milk
Whipped Cream:
1 cup heavy cream
Per Drink:
ounces dark rum per drink
Hot water to fill an 8-ounce mug
1 tablespoon whipped cream
Ground cinnamon, for garnish


Prepare the batter. In a medium bowl, beat Agave In The Raw® with butter until smooth. Beat in cream, cinnamon, ginger, vanilla, and nutmeg until very smooth and combined. Beat in coconut milk. Use immediately or refrigerate up to 2 weeks. Before using, let come to room temperature and beat well to re-combine.

For the whipped cream, in a medium bowl beat cream on medium-high until softly whipped.

For each drink, place 1½ tablespoons batter in an 8-ounce mug. Add rum and enough hot water to fill the glass. Stir well, top with a spoonful of heavy cream, and sprinkle with cinnamon.

Nutrition Information

Per serving (8 oz.): 160 calories, 6g fat (4.5g saturated fat, 0g trans fat), 4g carbohydrates, 0g protein, 0g dietary fiber, 0mg sodium, 3g sugar

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