Vegan Hot Buttered Rum

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.

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Some like it hot.

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.

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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.

Enjoy!

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Haters Gonna Hate, Potatoes Gonna Potate

In preparation for this blog I Googled all things potato. Did you know there are a lot of bad potato jokes and a lot of cute potato pictures on the internet? Like this one:

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Post-Thanksgiving, we are drowning in potatoes. We bought two 10-pound bags. Why you ask? Because, “THEY WERE SUCH A GOOD DEAL.” Zach was so excited by the sale that he grabbed two bags and I had to talk him out of going back to the store to grab more. Thank goodness, the deal ended before he actually had a chance to go back.

We are two people, on a mission to eat 20 pounds of potatoes. To be fair, we did take some to Friendsgiving, probably like four pounds, and potatoes have a relatively long shelf life, so we can pace ourselves. But still, at the end of the day we have to put away 16 pounds of starchy goodness.

Like, I said, I’ve been Googling a lot and not just adorable Harry Potato pics. I’ve found a couple of great recipes that I want to try this week:

  1. Julie Child’s Potage Parmentier (Potato & Leek Soup)
  2. Vegan Poutine

I have high hopes for both! I’ve always said that potatoes are the best vegetable and will eat them in any form except baked because that’s DISGUSTING. By the end of this #potatochallenge2016, I hope I still love them as much and come out on the other end with some new favorite recipes!

I also plan on hiding the grocery money from Zach from now on. Who knows what he would come home with next …

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