Ultimate Hot Buttered Rum
Since it’s getting cold outside, what better time for a hot buttered rum? Several years back, I came across this recipe, and it’s absolutely fantastic, so I figured I would share it here.
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Serves 12
1 lb dark brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground white cardamom
750 ml top-quality dark rum (a standard “fifth” bottle, 750ml, will serve 12)
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MAKING THE BATTER
1. Put all batter ingredients (everything but the rum) in a food processor and run it until the stuff turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more.
2. Scoop the mixture into a leftover container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter.
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MAKING THE DRINKS
1. Fill a coffee mug half-full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don’t have a microwave, then fill the mug with boiling water, pour it out, then fill it half-full of boiling water.
2. Add 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring.
3. Add 2 jiggers of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum.
One theory of hot-toddy making is that it is impossible to use too much batter, and you should keep stirring more in until you are bored with stirring.
Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic.
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Enjoy! *clinks mugs*
