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Hot Buttered Brandy

Hot Buttered Brandy Related:   dairy, drinks, gluten-free, Hanukkah, North America, vegetarian

Prep time: 5 minutes

Cook time: 1 hour (for pear crisps)

Yield: 2 cocktails

User Rating:
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Rating: 4.0/4 (1 vote cast)

Fried cocktails sound like they belong at a state fair somewhere. This hot buttered brandy is a take on the traditional hot buttered rum, a drink that goes back to colonial days. The pear crisps may seem like a lot of work, but they’re really worth it! They soak up the butter and brandy in your mug and turn into a tasty end to the drink. You can also easily scale this recipe up to make it for lots of holiday guests.

Ingredients

  • Pear Crisps (for garnish)
  • 1 pear
  • Sprinkle of sugar
  • Sprinkle of cinnamon
  • Cocktail
  • 8 ounces hot water
  • 4 ounces apple or pear brandy
  • 2 tablespoons good-quality butter, softened
  • 3 teaspoons sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 dashes ground cloves
  • Cinnamon stick for garnish

Preparation

  • Pear Crisps: You can use either a food dehydrator or a very low oven. Either way, core a pear and use a mandoline to slice thinly. Sprinkle lightly with sugar and cinnamon, if desired. Dry in a dehydrator at 135 degrees for about 4 to 6 hours, depending on thickness of slices, or in an oven at 175 to 200 degrees for about an hour, flipping the slices once. Keep an eye on the slices if you’re using the oven. When cool and dry, the slices should have no visible moisture left. Store in an airtight container in the refrigerator for up to 3 days.
  • Cocktail: Preheat two mugs by filling with hot water. Combine butter, sugar and spices in a bowl and mix well. Empty mugs, and divide butter mixture between them. Add 4 ounces of boiling water and 2 ounces of brandy to each mug and stir until butter is dissolved. Garnish with cinnamon stick and pear crisps.

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