Post #363501 by Kahuna Kent on Mon, Feb 25, 2008 10:48 PM

Honey Cream drinks aren't supposed to be greasy or with gobs of butter - they're supposed to be frothy! The trick is to whip the honey & sweet butter into a batter. (Whip it good!) I don't know what's the difference between "sweet butter" and regular butter, but I found some Sweet Butter at Whole Foods, and it works great. The Honey Cream makes a great drink when it's fresh, but you can also freeze it. If you freeze the mix, then you definitely have to defrost it before you use it. I put the frozen cream mix in a shot glass in a pot with water on medium heat - don't need to boil the water - stir a little as it all liquifies. I've had some bad experiences with stuff boiling over in the microwave (we're dealing with relatively small portions - like 3/4 ounce)

The Honey Cream recipes all use a blender - so I pour the juices & rum into the blender first, then the liquified Honey Cream with the ice. The blender whips it up so there's a frothy, sudsy "floater" that sits on top of your cocktail.

I've made the Planter's Rum Punch and the Beachcomber's Punch using the Honey Cream, and they're both delicious.