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Pot Buttered Rum Toddy


serves: 20 | start to finish: 15 minutes

from Edible Seattle May/June 2013

You can easily replace the cannabutter with unsalted butter for a more traditional version of this drink, and with either version, you can put the batter into small containers and give as gifts.

for the batter
4 cups brown sugar

2 cups powdered sugar
1 lb room temperature cannabis butter
3 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon salt

Using a stand mixer with a paddle attachment, combine all ingredients until thoroughly combined. It should resemble cake frosting in texture. Store in the refrigerator in an air-tight container for 1 month, or 3 months in the freezer.
vegetarian • gluten-free

for one toddy
1-2 tablespoons batter

2 ounces dark rum
 8 ounces boiling water
splash of cream, optional

Whipped Cream, optional garnish
freshly grated nutmeg, optional garnish  

Combine the batter, rum and boiling water in a coffee mug.  Stir until the batter has dissolved. Add the splash of cream, if desired, and garnish with a scoop of whipped cream and a sprinkle of grated nutmeg. 

vegetarian • gluten-free

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