Cooking SemiProTip-
If you wanted to get all molecular with your gastronomy, you could add a bit of soy lecithin(lecithin powder), available at some grocery and all health food stores. You'd need about .5 to 1% of lecithin, by weight. 2 quarts of water weighs about 4 lbs(1.814kg). 1% of that is about 18 grams. That's not taking into account the other ingredients in the liquid, once completed. So, 18grams is probably about .8% of the completed recipe.
Anyway, what it does in this case, without getting ultra geeky about how, is help to mix fats with water, and keep them in what appears to be a homogeneous state. They will break after a while but, it's why the vinaigrette at Grandma's breaks into oil and water the instant you stop shaking and why the Paul Newman's stuff in a packet always seems to be smooth and velvety. Here's a quote from some website...
"How to Make a Lecithin Emulsion
The other common use for lecithin is to stabilize emulsions. Lecithin powder will bind and slightly thicken the emulsion, helping it to hold longer before breaking and usually adding a subtle creamy texture to it.
Stabilizing an emulsion with lecithin is very easy. Simply blend in an appropriate amount of lecithin into the emulsion and it should start to stabilize right away.
For an emulsion lecithin will usually be added as 0.5% to 1% of the liquid by weight."
Lecithin is cheap and, some say, it has health benefits. I'd try it if I were making Hot Buttered Rum. Alas, I no longer drink and, without the rum, it's not the same.