Hot Buttered Hazelnut RumHappy holidays! Here’s a warm, toasty drink to add cheer to any celebration you’re hosting this week. Brown rice syrup tastes exactly like caramel, but is low on the glycemic index. Very quick and easy, and can be made with or without the rum. It’s not too boozy, as you don’t want Uncle Ed getting snockered.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Hot Buttered Hazelnut Rum

Hot buttered hazelnut rum

A warm toasty drink to add holiday cheer.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dinner
Cuisine American
Servings 2 servings

Ingredients
  

Hot buttered hazelnut rum

  • 2 cups hazelnut milk (check sodium content if on low-sodium diet)
  • 1/4 cup rum (light)
  • 1 tbsp brown rice syrup
  • 4 tsp butter (unsalted) vegan margarine (use organic unsalted butter for low-sodium diet)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (dried)
  • 1/8 tsp ginger (dried)

Hazelnut foam

  • 1/4 cup hazelnut milk
  • 1/4 cup half and half regular or vegan

Instructions
 

  • Mix all the ingredients for the drinks in a microwave-safe container and heat on medium-high until piping hot. Use an immersion blender to blend until smooth and creamy.
  • Using an espresso foamer or the immersion blender, blend the foam ingredients together to create your foamy topping.
  • Pour the drinks into pretty coffee mugs, top with a little foam, a pinch of nutmeg, and a drizzle of brown rice syrup.

Notes

Per serving:
  • 281 calories
  • 15 g fat
  • 7 g saturated fat
  • 1 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 31 g cholesterol
  • 151 mg sodium
  • 70 mg potassium
  • 18 g carbohydrate
  • 6 g fiber
  • 12 g sugars
  • 2 g protein
  • 6 Weight Watchers Points Plus