Saturday, January 1, 2011

Hot Buttered Rum

3/4 cup lightly packed dark brown sugar

1/2 cup (8 Tbs.) unsalted butter, at room temperature

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground allspice

2-1/2 to 3 cups high-quality dark rum, preferably Gosling's Black Seal
(it has the perfect qualities for hot buttered rum.)

Whipped heavy cream for garnish

To Make Spiced Butter:

In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.

To Make Hot Buttered Rum:
Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink.
Fill mugs or heatproof glasses with hot tap water to warm them.

Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum.

Stir a generous tablespoon of the spiced butter into each mug until melted.

Garnish with a small dollop of whipped cream.

Nutrition information (per serving):

Calories (kcal): 250; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 7; Protein (g): 0; Monounsaturated Fat (g): 3; Carbohydrates (g): 14; Polyunsaturated Fat (g): 0; Sodium (mg): 10; Cholesterol (mg): 30; Fiber (g): 0; photo: Scott Phillips

The key is the spiced butter with brown sugar. The really neat feature is the fact that you can make the butter ahead and keep it for three weeks. This provides for really great entertainment opportunities. We increased the vanilla extract to 2 tsp which we think improved the taste. The spices, including the nutmeg, we ground fresh in a spice mill. I think this made it better as well. The choice of the brand of rum is important as well. As recommended in the recipe Gosling's Black Seal has the perfect qualities for hot buttered rum. I would be hesitent to try another rum