Whenever I try to make something new, especially something that is not vegan to begin with but that I have to make vegan, I go to the internet and read a ton of recipes. Usually, between five or ten, but sometimes more.
When it is finally time to make the thing, I leave the recipes behind and put something together using whatever I decided to take away from each recipe — or more realistically, what I can remember from each recipe.
This amounts to me leaving out the parts that sound gross and adding stuff that I think might work, even if no recipe called for it. For example, I like to add spice to everything. Even things that no one would ever want to eat a spicy version of.
This means one of two things happen when I cook; it tastes gross and we never want to have it again or it tastes AMAZING but nothing like the original. Zach is a really lucky man.
Earlier this week, I made torta. The first of those things happened. I mainly left out the non-vegan ingredients without replacing anything, so we ended up with weird, mushy potatoes. I mean … it was potatoes … so I still ate everything. But, it could’ve been much better.
Tonight, in an attempt to redeem myself, I made hot buttered rum. It didn’t turn out too bad! If you make this recipe and think it is gross, then just add more rum and you won’t remember whether you liked it or not.
Makes four to five servings.
I like the idea of making the mix and adding the rum later. This is good if you have little ones or non-drinkers in the family who also want to enjoy a cozy drink.
- 1/2 Cup Brown Sugar
- 1/4 cup Vegan Butter (I used Earth Balance)
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Pumpkin Spice
- Dash of Vanilla
- 2 Cups of Non-Dairy Milk (I used almond)
- 1 1/2 Cups Water
- Orange Zest (optional)
- Vegan Whipped Cream (optional)
- A Dash of Red Chili (COMPLETELY optional)
Add everything but the butter into a saucepan and bring to a boil. Once boiling, reduce the heat and add the butter. Stir until it melts completely.
To make into a cocktail, add one shot of spiced brown rum into a mug and 1/2 a shot of white rum. Add one to 1 1/2 cups of mix.