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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