The Hot Buttered Rum is a perfect drink for autumn or winter. It belongs next to a nice fire, or out on the deck on a crisp, clear evening. It would even work around a campfire. Whatever the setting, a Hot Buttered Rum makes you feel more cozy.
There are several variations on this recipe. The simple version:
- 2 ounces of dark rum
- cinnamon stick
- 1 pat butter
- 1 slice lemon peel
- Boiled water
Put the cinnamon stick, lemon peel and rum in a mug. Fill it with boiling water (leave a spoon in the mug so the glass won’t break from the heat). Float the butter on top, then stir it in. Or serve it with the butter floating and let your guests stir it in with their cinnamon sticks.
Or you can get fancier, in which case you should really just make up a pitcher at a time and save yourself some labor.
- 1 bottle of dark rum
- 1 stick of butter (let it sit out until it’s soft)
- 2 cups of brown sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- a pinch of ground cloves
- a pinch of salt
- boiling water
Put the butter, sugar, cinnamon, nutmeg, cloves and salt into a bowl. Cream them together with a mixer. Refrigerate until the mixture is almost firm. Spoon two tablespoons of the mixture into each of twelve small mugs. Fill the mugs to the halfway point with the rum (should use about three ounces of rum in each mug), then fill the mug the rest of the way with boiling water. Stir well and serve.
When deciding what to eat with a Hot Buttered Rum, think bread and fruit. Dishes based on either or both of those will go well with the drink. A pancake or waffle breakfast for dinner is wonderful with it. Try apple cinnamon pancakes to shake things up a little. For a snack with your Hot Buttered Rum, try brie puff pastries topped with any kind of fruit preserves or jam you like.