Monday, June 24, 2013

The Adventure of Hot Buttered Rum from scratch

Hot buttered rum.

Yes, it may be June. But it's a cold and rainy day. Normally, we'd go pick up a 6 pack but after watching the rain all lazily today while we worked on our computers generating income ... by dinner time ... we wanted hot buttered rum.

After scouring the internet for a few minutes, too many recipes were calling for ice cream or a dairy element I wanted to avoid. I really like the hot buttered rum batter from Trader Joe's which don't seem to have a lot of excess ingredients and I wanted to keep it that way.

After enough research I was lucky enough to find a Trader Vic's recipe. And if you don't know about Trader Vic's tiki themed restaurant, all you really have to know is that it was plenty famous for their drinks in their heyday.

Here's the recipe for the batter: (I highly encourage a scale but there are approximate measurements too)
1 lb. brown sugar - 2 1/4 cups
1/4 lb. butter - 1 stick
pinch of salt
1/2 tsp each ground nutmeg, cinnamon, and cloves

Cream the butter and sugar together until smooth, as you would for a cake or cookies, then add the spices and mix well.

Keep it in a container in the fridge.

Put one or two teaspoons of batter in a mug, add a shot of rum to it, then fill with 6oz of boiling water.
Toss in a cinnamon stick (optional) and stir well.

Mugs that are 8 ounces work best for this, like the traditional Irish coffee mug. But I have a bunch of food service/restaurant coffee mugs that work great too. You can find these at any restaurant supply store, and can often buy them used.

Other garnishes that work great are strips of citrus like lemon or orange. Extra grated cinnamon, nutmeg, or cloves. Really, whatever you like goes!

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