Hot Buttered Rum Recipe
- Yield:12 servings
- Time:5 mins show details
I'm not much of one for dessert drinks, so this recipe hews closer to the middle of the range, with the requisite butter and sugar but with a little spice to help liven things up. By creaming the butter with the sugar and spices you can also better avoid that dreaded oil slick appearance, and when choosing a rum, go for something big and rich.
The Demerara rums from El Dorado work wonders, as does a robust Jamaican rum like Coruba, or something dark and mellow like Zaya or Zacapa. This recipe makes enough batter for several drinks and keeps well in the fridge.
found at: seriouseats.com/hot-butte... seriouseats.com/hot-buttered-rum-recipe
Ingredients
- Batter:
- 4 ounces(1 stick) unsalted butter, room temperature
- 8 ouncesbrown sugar or Demerara sugar, Sugar in the Raw
- ¼ teaspoonground cloves
- ¼ teaspoonfresh-grated nutmeg
- ½ teaspoonground cinnamon
- ¼ teaspoonground allspice
- For each drink:
- 2 tablespoonsbatter, to taste
- 2 ouncesdark rum
- 4 ouncesboiling water
- Ground nutmeg, for garnish
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Preparation
- 5 mins
Cream the butter with the sugar in a stand mixer (or by hand with a wooden spoon) and add the spices. Keep refrigerated.
Add batter to a warm mug and pour in 2 ounces of boiling water. Stir to mix, add rum and the rest of the water, stir again. Garnish with fresh nutmeg.
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