Friday, January 7, 2011

Hot Buttered Rum


Having already made eggnog for Thanksgiving, I wanted something different for Christmas.  I thought about making something with peppermint but that was already old hat.  Taking the really cold and rainy weather as a cue, I decided to make something  warm to sip on.  A few months ago, I had my first Buttered Rum at the Varnish and that is precisely what I tried to replicate.  This recipe is a keeper.  I actually preferred it to the one I previously had.  I used Spiced Rum but I can see this working well with Dark Rum or Applejack


Hot Buttered Rum 

1 Stick Unsalted Butter (not margarine!), Softened
2 Cups Brown Suger
1 Tsp Ground Cinnamon
1/2 Tsp Freshly Grated Nutmeg
Pinch Ground Cloves
Pinch Salt
Spiced Rum
Simmering Water
Few drops of Fresh Lemon Juice (optional)

Make a Compound Butter out of the first 6 ingredients.  Refrigerate til firm.  When you are ready to make the drink, cut off 2 Tbsps of the Butter Mixture and place in a mug.  Add 2 ounces of Rum and top with hot water.  If the drink is a tad too sweet for your liking, add a few drops of lemon juice. Stir until the butter melts and garnish with a cinnamon stick.  Cheers!      



 Hot Buttered Rum.

 

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