Serves 3
I first became intrigued with “Hot Buttered Rum” during an episode of
Frasier where Martie makes a batch for the lot at a ski lodge. There’s no hard
science to this recipe though. I’ve made a couple of variants and it all
depends on how creamy or unhealthy you want it. Also, I’m a massive believer in
units of measure such as “glug”, “scoop”, “pinch” and “shake”. Have fun with it
till it suits your palate.
Ingredients
½ cup of butter
½ cup of cream or ice cream – optional.
I have not made the ice cream
version, but have made both with and without the cream. The less creamy version
actually doesn’t leave you feeling quite as overindulged, so you can have more
of it.
1 cup of brown sugar
For a more natural, less Willy Wonka type of
sweetness, substitute half or all with honey.
1 teaspoon cinnamon
I have a heavy hand when it comes
to cinnamon, so this can be halved. If the no-cream option is made, all the
spices can be halved.
½ teaspoon nutmeg
¼ teaspoon ground cloves
pinch of salt
dark or spiced rum
hot water
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| Hot Buttered Rum and the Advent Calendar |
Method
Cream the butter and sugar with an electric mixer. Add the cream/ice
cream, honey and spices once light and fluffy. Mix well and freeze if not for
immediate use.
Really you can just add the whole
lot together, but I absolutely love the term and effect of creaming butter and
sugar. It also makes for less splatter if and when cream is added.
When ready to serve, scoop tablespoon sized dollops into mugs, add a tot
or two (or three) of rum and fill with hot water, stirring to melt the butter
and dissolve the sugar. Garnish with cinnamon sticks or marshmallows and enjoy over an Elvis Christmas album.
Wow, cool post. I’d like to write like this too – taking time and real hard work to make a great article… but I put things off too much and never seem to get started. Thanks though.
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