Hot Buttered Rum
To learn more, read the article:
Dark brown sugar and a dollop of whipped cream give this buttered rum a deep, rich flavor. The trick to this recipe is to use the best-quality rum you can find. The spiced butter is also delicious spread onto fresh, crusty bread.
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Yields about 3/4 cup butter, enough for 10 to 12 drinks.
Holiday in a Glass
3/4 cup lightly packed dark brown sugar
1/2 cup (8 Tbs.) unsalted butter, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
2-1/2 to 3 cups high-quality dark rum, preferably Gosling's
Whipped heavy cream for garnish
In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.
Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum. Stir a generous tablespoon of the spiced butter into each mug until melted. Garnish with a small dollop of whipped cream.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 96
, pp. 41
October 22, 2008