Winter Spirits to Warm Your Soul
Once January hits (and we have finally stopped bragging to our friends in cold places about our long summer) we will get a tiny dose of winter here in the Bay Area. It’s nothing like the winters I rem...
Believe it or not, hot buttered rum has been around since colonial days. Molasses was imported from Jamaica, and distilleries in New England made rum. A popular way to drink rum was in toddies and nogs. Multiple recipes for hot buttered rum show up in magazines like LIFE as early as the 1940s. This is a simple recipe. I recommend aged rum over spiced rums; I like El Dorado 12 year.
Ingredients
SERVINGS: Makes 8 servings of spiced butter; recipe for one cocktail
- 6 ounces of boiling water (+ more to heat mug)
- 2 tablespoons spiced butter*
- 1½ ounces aged rum
Spiced Butter
- 1 cup dark brown sugar
- 4 ounces unsalted butter, room temperature
- 1½ teaspoon ground cinnamon
- 1½ teaspoon nutmeg or mace
- ¼ teaspoon ground cloves
- 1/8 teaspoon salt
Preparation
Spiced Butter: Mix all ingredients in a small bowl. Store in refrigerator.
Hot Buttered Rum: Take a coffee cup or hot beverage mug and fill with hot water for 1 minute. Discard water and dissolve 2 tablespoons spiced butter in 6 ounces of boiling water, add 1½ ounces aged rum, stir and enjoy.
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