A few weeks ago my frigid corner of the world got a taste of spring and it was glorious. People visited parks, businesses reaped the benefits of foot traffic for the first time in months and a few cheeky souls donned shorts as only sun-starved Canadians can. But as quickly as our salvation arrived it was gone. It is snowing as I write this. Snowing! So in order to find some kind of solace in the bluster of my least favorite season, I forced myself to focus on what I actually like about winter. Unsurprisingly, hot buttered rum was at the top of my list. But when you’re heart has been broken by forces you can’t punch in the face, an ordinary buttered rum won’t ease the pain. This Pecan Buttered Rum Steamer with Calvados Marshmallows is a testament to the enormity of my abysmal mood. You’re welcome.
If you’re not familiar with hot buttered rum (I bet you live somewhere balmy and wonderful) let me enlighten you. Hot buttered rums are exactly as they sound. It’s butter, rum, and hot water. Apparently, some people use cider but I never have. At this point, you have a plain-clothes hot buttered rum, but most people flavor the drink with an assortment of spices that would also be at home in a vat of mulled wine. Generally, hot buttered rum is considered a holiday drink. I’m aware of this. I’m also aware that the only time snow is tolerable is during the holidays. So as long as the snow is sticking around I’m hiding in my festive delusion and you can’t stop me.
You may remember from this post that I have issues with winter at the best of times, and as stated above, after tasting what it’s like to be on a plus side 0 degrees celsius before falling to a devastating -16, an ordinary hot buttered rum would not do. My boyfriend’s favorite hobby is mixology, so we often have homemade tinctures and infusions lying around. A little while ago, he packed a jar of rum with pecans. Since butter pecan is one of my favorite ice cream flavors, it seemed only natural to include a pecan infused rum in my supped up hot buttered rum. But a nutty hot buttered rum wasn’t enough. I needed more decadence. I needed an experience akin to dark hot chocolate covered in too much whipped cream.
I upped the ante by deciding to leave the hot water behind. In its place, I put steamed coconut milk. Sure, I could’ve used regular ol’ milk, but I felt like the coconut had an element of hope; the potential for sunshine. It does taste of the tropics after all. You know, where the sunshine is? But I couldn’t stop there. I decided to add butterscotch instead of straight up butter because why just have butter when you can have butter, sugar AND heavy cream? There is nothing hard about this decision. Now, you may be asking why the marshmallows came into play. I don’t really have a good reason for that one other than I wanted them. And you may also wonder why I felt it necessary to make them alcoholic when I had designated them for an alcoholic beverage. Well, the answer is simple: I am very irresponsible.
So, there you have it. The rambling, buttery origin story of these slightly intimidating Pecan Buttered Rum Steamers with Calvados Marshmallows. What does this monstrosity taste like? Well, it’s part pina colada, part butterscotch ripple ice cream, part butter pecan tart and part apple pie…Essentially it has all the parts. And while it may be wrong to indulge in four different desserts at the same time, these Pecan Buttered Rum Steamers make it socially acceptable to do so.
Embrace the end of the winter and squeeze every last cocktail out of it, starting with these Pecan Buttered Rum Steamers with Calvados Marshmallows. Quit moping and start sipping because summer will be here before we know it…right? Please?!
- 1 cup unsalted pecans
- 1 cup overproof rum
- 6 envelopes powdered gelatin
- 1 3/4 cups cold water, divided
- 3 1/2 cups granulated sugar
- 1 1/3 cup glucose syrup or white corn syrup
- 1/3 cup honey
- 2 oz. Calvados
- 1 vanilla bean
- 1/2 cup cornstarch
- 1/2 cup confectioner's sugar
- 1/3 cup unsalted butter
- 1 1/2 cups brown sugar
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 cans light coconut milk
- 1/2 cup butterscotch sauce
- 8 oz. pecan rum (you can use regular rum, if you prefer)
- 8-12 Calvados marshmallows
- Nutmeg for sprinkling
- Place pecans in a mason jar. Pour the rum over top. Seal and let it sit for at least two weeks.
- Pour 1 cup of the water in a small bowl. Sprinkle the gelatin over top. Let sit for at least five minutes to gel.
- Place sugar, syrup, honey, Calvados, and the remaining water in a medium-sized saucepan. Stir to combine. Add the vanilla bean and place over medium heat. Cook the sugars to 122C/252F without stirring - stirring will cause the sugars to crystallize. Remove from the heat, reserve the vanilla bean and pour the sugars into a stand mixer fitted with a whisk attachment. Allow to cool to 100C/212F.
- While the sugars are cooling, melt the gelatin over a water bath until liquified. Pour the melted gelatin into the cooled sugars and whip on high for 8 minutes.
- While the mixture is whipping, split the vanilla bean lengthwise and scrap out the caviar. Discard the pod and add the caviar to the marshmallow mixture.
- Pour the finished marshmallows into a greased 8x8-inch pan lined with parchment paper. Place a piece of oiled parchment paper on top and gently smooth the surface of the marshmallow slab.
- Place the marshmallow in the fridge and let it sit overnight.
- In a small bowl whisk the cornstarch and confectioner's sugar together. Peel the parchment paper away from the marshmallow slab and coat slab in the cornstarch mixture.
- Cut the marshmallows into cubes. Roll the finished marshmallows in the remaining cornstarch mixture. Refrigerate until ready to use.
- Place butter, brown sugar and salt in a small saucepan over low heat. Stir until the butter melts and the sugar dissolves.
- Add the heavy cream in 1/4 cup intervals, stirring between each addition.
- Bring the sauce to a simmer and cook for 6-8 minutes until the sauce thickens slightly.
- Remove from the heat and set aside to cool.
- Whisk the coconut milk until smooth in a small saucepan. Place over medium heat until bubbles start to break the surface. Remove from the heat.
- Divide the butterscotch sauce amongst four mugs. Pour 2 oz. of pecan rum in each mug and fill them to the top with the steamed coconut milk.
- Top each drink with 2-3 marshmallows and a sprinkling of nutmeg.
- Stir and drink.