HOT BUTTERED RUM #hotdrink
HOT BUTTERED RUM
Yo ho and a container of rum! Also, when that jug of rum is blended with dark colored sugar, rich flavors, and warm dissolved spread to make Hot Buttered Rum? ... It's a mugful of unadulterated rum-spiked solace that I cherish.
I've been a rum sweetheart fundamentally since the time I initially achieved lawful drinking age. Having experienced childhood in New England ... which I've learned is the place Hot Buttered Rum started in the States path, thinking back to the 1600s ..., I get it's nothing unexpected I have such a liking for the stuff. Hell, it's most likely in my qualities.
In completing a little research about the inception of Hot Buttered Rum, I discovered that New England was a hotbed of rum refining in Colonial occasions, with refineries springing up beginning around the 1650s.
For the Batter:
Ingredients :
- 1/2 c. (1 stick) unsalted butter, softened
- 3/4 c. brown sugar
- 1/4 to 1/2 tsp. ground cinnamon
- 1/8 to 1/4 tsp. ground nutmeg
- pinch ground cloves
- small pinch salt
Directions :
- Place butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Mash together with the back of a spoon or a fork until well combined.
- Use immediately to prepare individual mugs of Hot Buttered Rum, or cover and refrigerate until ready to serve.
For Each Mug:
Ingredients :
- 2 heaping T. Hot Buttered Rum batter {from recipe above}
- 2 oz. dark or dark spiced rum
- 6 oz. boiling water
- whipped cream {optional}
- ground cinnamon or nutmeg for sprinkling {optional}
- cinnamon stick for garnish {optional}
Directions :
- Place Hot Buttered Rum batter in a mug. Add rum and boiling water. Stir until butter mixture is melted and fully dissolved.
- Top with whipped cream and a sprinkling of ground cinnamon or nutmeg. Garnish with a cinnamon stick, if desired.
