I made hot buttered rum for the first time last night. It really hit the spot. Here is the recipe I used, adapted from Dale DeGroff.
1 stick (1/2 lb.) unsalted butter
2 Tbsp light brown sugar
1/2 tsp (preferably freshly) grated nutmeg
1/2 tsp (preferably freshly) ground cinnamon
1/2 tsp (preferably freshly) ground allspice
1/4 tsp (preferably freshly) clove
FOR EACH COCKTAIL
6 oz hot apple cider
1 oz light rum (I used 10 Cane)
1 oz dark or spiced rum (I used Meyer's Dark)
1/2 oz maple syrup
Cinnamon stick garnish
First, prepare a compound butter by beating together the first six ingredients. (This is, of course, way more butter than you'll need for any reasonable number of drinks, unless you're throwing a party. Refrigerate leftovers or freeze them, formed into a cylinder with wax paper.)
Heat apple cider on the stove top—six ounces for each cocktail you plan to make. (I imagine that you would do well to infuse the cider with spices; I didn't bother.) Pour the light and dark or spiced rum and the maple syrup into each glass. (Irish coffee glasses are probably preferable. I made due with some small white wine glasses).
Next, add a pat of butter to each glass. Be generous, if your tastes are like mine. Once the cider is hot, pour it out of the pan and into a container that is easier to pour out of accurately. (I used the Pyrex container from my French press—well cleaned, of course.) Pour six ounces of cider into each of the glasses. Stir very well. (A little miniature whisk is ideal, if you have one). Add cinnamon stick.
The drink will develop a luxuriously thick head. Snuggle down and sip up.
Would anyone else like to share their winter warmer favorites?
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