HOT BUTTERED RUM

Think overstuffed club chairs, tartan drapes and a blazing fire—the scene is set for a hot buttered rum.  A cold weather drink in Colonial days, rum and spices were believed to shore up the body against frigid New England winters.  Both a tavern drink and a household standby, the rum and spices were staples—butter was added for the extra cold weather calories.  The spiced butter is called a “batter”, spices can be mixed to suit tastes, and ½ cup butter mixed with the spices is enough for four servings. 

Batter:

• 1 stick butter at room temperature
• ½ cup light or dark brown sugar, packed
• 1 tsp vanilla
• Ground cinnamon, cloves, nutmeg and allspice, to equal 4 tsps of ground spices
• Pinch of salt if using unsalted butter

Combine softened butter, sugar, vanilla and spices until well mixed and smooth. 

Drink:

In a warmed mug or glass cup with handle, add 2 tblsps batter.  Add 2 oz of DARK rum.  Pour in 6 oz of hot water just off the boil and stir well.  Add a splash of heavy cream.  Garnish with cinnamon stick or dust with nutmeg.

The Kitchen Hive