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Hot Buttered Rum

This is a classic winter cocktail with an Almond Cow twist. The warm coconut-cashew milk in this recipe makes it extra creamy and flavorful! Omit the rum to make it a delicious mocktail.

vegan hot buttered rum in a glass mug garnished with a cinnamon stick


  • 1 tbsp vegan butter
  • 1 tsp coconut sugar (for keto-friendly use monk fruit)
  • 1 dash ​​ground cinnamon
  • 1 dash ​ground nutmeg
  • 1 dash vanilla extract
  • 2 ounces ​​spiced rum (omit for mocktail)
  • 4 ounces coconut cashew milk* (heated)
*Coconut Cashew Milk Ingredients
  • ⅓ cup coconut shreds
  • ⅔ cup cashews
  • 3 pitted dates (for keto-friendly use ¼ cup monk fruit)
Coconut Cashew Milk Directions
  1. Place all ingredients in the filter basket. Attach the filter basket to the top of the Almond Cow and twist in the direction of the close arrow to secure.
  2. Fill the Almond Cow base to the MIN line (5 cups) with water, attach the top.
  3. Plug in the Almond Cow and press the cow start button.

Directions (Hot Buttered Rum)

  1. Heat coconut cashew milk on low to medium heat and stir until steaming, do not boil.
  2. Add vegan butter, coconut sugar or monk fruit, cinnamon, nutmeg, vanilla and rum to a mug.
  3. Add heated milk and stir. Garnish with a sprinkle of nutmeg and a cinnamon stick.

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