When it starts to get chilly up here in the pacific northwest, all I want to do is stay inside, wrap myself in a blanket in front of a fire, and enjoy a great wintertime beverage. Probably one of my favorite holiday bevies is a good Hot Buttered Rum. While I like to make my own buttered rum batter, this is a drink that can be easily made with ingredients on hand as well.
Hot Spiced Rum – Bartenders Guide (Jerry Thomas,1862)
1 tsp sugar
2 oz Jamaica Rum
1 tsp spices (allspice & cloves)
1 piece of butter as large as half of a chestnut
3-4 oz hot water
While this is a fine beverage for a chilly evening. It can be made even better with a little preparation.
Buttered Rum Batter
1 Cup Butter
1 Pint Vanilla Ice Cream
1 lb powdered Sugar
1 lb brown sugar
2 tbsp freshly grated nutmeg
2 tbsp ground cinnamon
1 tbsp vanilla extract
allow butter and ice cream to come to room temperature. Mix well.
Can be stored in refridgerator for up to a week, in the freezer for a month.
Mixing this batter into your rum makes for a warm, rich, spicy drink that is perfect for those long winter nights. If you want to go even richer, hot cider may be used in place of the hot water.
Hot Buttered Rum
2 oz Spiced Rum
2 heaping barspoons batter
4 oz hot water
top with freshly whipped cream if so desired.