Properly Sauced: Hot Buttered Rum-pa-bum-bum
By L. Stolpman in Food on Dec 19, 2008 7:00PM
We've always wanted to make Hot Buttered Rum. Partly because of the name. Well, admittedly, any name that makes us giggle is a go. Like Hot Cross Buns. Or Hot Buttered Rump. Anyway...Trader Vic's Book of Food and Drink had a recipe and we gave it a go.
The basics: You'll mix the hot buttered rum batter (which is actually rather stiff, don't let the name fool you) and store it in the fridge. When you want an HBR, you just add some to a mug, add the rum and top with hot water.
HOT BUTTERED RUM BATTER
- 1 pound brown sugar
- 1 stick of butter, slightly softened
- pinch of salt
- 1/4 teaspoon each: ground cinnamon, ground nutmeg, ground cloves
Cream butter with ingredients until well mixed (use a standing mixer if you have one). Store batter in fridge, covered.
HOT BUTTERED RUM
Add 1 heaping teaspoon of batter to the bottom of mug (we love these Bodum Pavina Double-Walls) and top with 1 1/2 oz. dark rum (or to taste). Top up with boiling water. Stir and garnish with cinnamon stick. For a richer drink, use milk instead of water. We used water in our drink and topped it with a generous helping of whipped cream.
This recipe is awesome. The drink is awesome. After you drink some, you will feel awesome.