Torani Butter Rum Syrup 750 mL WebstaurantStore

Butter Rum 750ml / Torani Syrup Carytown Coffee

Caramelize the pineapple: Melt the butter in a skillet over medium heat. Coat the pineapple slices in the sugar and arrange in a single layer on the skillet. Cook 6-7 minutes on one side until golden brown and starting to caramelize, then flip and cook an additonal 5-6 minutes to caramelize the other side. Remove from the heat, chop, and keep.

Butter Rum Cappuccino Torani

Rum Cupcakes. Preheat oven to 350° F. Prepare cupcake tin with cupcake liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside. In a small saucepan, heat the butter over medium-low heat, whisking constantly.

a bottle of butter rum sitting on top of a table

While the cake is baking, make the rum syrup. In a saucepan over medium heat, melt 1/2 cup butter. Stir in water and 1 cup of sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum and 1 teaspoon of vanilla extract. Once the cake is done, cool for 10 minutes in the pan. Then, invert onto a wire rack over a baking sheet.

Torani Butter Rum Syrup 750 mL WebstaurantStore

Make the cake batter. Cream the butter and sugars until fluffy. Add 3 tablespoons of oil, flour, baking powder, salt, and instant pudding. Mix until you have a mixture that looks like fine crumbs. In a separate bowl, whisk the eggs, milk, rum, vanilla, and remaining oil. Add to the dry mixture.

DaVinci Gourmet Classic 750 mL Butter Rum Flavoring Syrup

How to make Butter Rum Syrup. Add the butter, granulated sugar, water, vanilla, and rum (or rum extract) to a small saucepan over medium-high heat. Bring the mixture to a light boil, then reduce the heat to low and simmer until the sugar is dissolved (1-2 minutes).

DaVinci Gourmet Sugar Free Butter Rum Flavoring Syrup 750 mL

Let the water cool slightly so it isn't actively bubbling, about 30 seconds. Carefully pour the water into the butter mixture. Add 1 cup dark rum and beat with the mixer on medium speed until the butter is dissolved and the mixture is frothy, 1 to 2 minutes. Divide between 4 mugs. Top with whipped cream if desired.

Torani Butter Rum Syrup, 25.4 Ounce (3 Pack) Plus 1 Torani Syrup Pump

Then pour out the hot water and add our homemade Cacao Butter Syrup, and that's got to be a record for the amount of syrup used in a single serve on Cocktail Time. Follow that with the same amount of Appleton Estate 12, a Jamaican rum that's a blend of rare hand-selected pot and column still rums aged for a minimum of 12 years.

Torani Butter Rum Syrup 750 ml Bottle(s)

Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon. TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.

DaVinci Gourmet SugarFree Butter Rum Syrup 4 x 750 ml Plastic

Fifteen minutes before the cake is finished baking, prepare the butter-rum syrup. In a small pot, combine the remaining cup of rum, honey, salted butter, water, and vanilla extract. Bring this mixture up to a simmer over medium heat this should take about a minute, whisking to encourage the butter to melt and the syrup to combine.

DaVinci Gourmet SugarFree Butter Rum Syrup 4 x 750 ml Plastic

Instructions. In a small (9 or 10-inch) skillet, melt 6 tablespoons of unsalted butter. Add in 3/4 cup of light brown sugar and whisk untilt the butter incorporated, sugar dissloves and is smooth. Whisk while pouring in 1/3 cup of heavy cream, 2 to 3 tablespoons of dark rum and a splash of vanilla. Depending on your preference, keep warm on low.

Torani 750 mL Butter Rum Flavoring Syrup

Step 1. In a mug or heat-proof glass, stir ¼ cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water. Step 2. Float the pat of butter on top and stir it into the drink using the cinnamon stick.

DaVinci Gourmet Butter Rum Syrup 750 ml Plastic Bottle(s

Prepare the spiced butter. Use a spoon to mash and mix the softened butter, brown sugar, and spices together in a small mixing bowl. Add the butter and rum to a mug. Place 1 to 2 tablespoons of the spiced butter into the bottom of a mug and pour the rum into the glass. Dark spiced rum is the best rum to use.

DaVinci Gourmet SugarFree Butter Rum Syrup 4 x 750 ml Plastic

In a small saucepan, melt the butter and brown sugar together over low heat. Add the cinnamon, nutmeg, and cloves to the butter mixture and stir until well combined. Pour the hot water into the saucepan and stir until the sugar is dissolved. Remove the saucepan from the heat and add the dark rum, stirring to combine.

DaVinci Gourmet Classic Butter Rum Flavoring Syrup 750 mL

Set aside. In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.

Hot Buttered Rum Recipe Torani

Butter Rum. $10.59. A buttered rum is a cocktail everyone loves. Our syrup echoes that sweet treat. But without the alcohol. So you can add a shot to your latte without worrying about who's going to drive you home. But if you are mixing "grown up drinks," this syrup can make cocktail hour a hoot. Pack Sizes.

DaVinci Gourmet Butter Rum Sugar Free Coffee Flavoring Syrup

Bake for an additional 11-14 minutes. Make butter rum syrup. While the muffins are baking, prepare the butter rum syrup. Add sugar, water, and butter to a small pot and bring mixture to a boil. Let boil for 1-2 minutes before removing from the heat. Then stir in the rum and vanilla extract. Brush and cool.