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.
