Tis The Season

[madbaker]

This week's Resolution Recipe: Hot Buttered Rum. Batter.

2 cups salted butter
4 cups brown sugar
1 tsp vanilla
2 tsp molasses or maple syrup (I use maple syrup)
1 tsp cinnamon
1 tsp nutmeg
1 tsp black pepper
3/4 tsp cloves
1/2 tsp allspice

Melt butter, stir in sugar, then vanilla and syrup. Mix in spices. Cool and store. (This makes a lot more than any liver can handle in a short period of time.)

To use: Mix 2 Tbsp batter with 1 1/2 Tbsp rum and very hot (but not boiling) water. Drink and enjoy. It also goes very well with apple brandy.

What worked: This is based off Smuggler's Cove's recipe. The upstairs neighbor has his favorite recipe where he mixes spices, sugar, and rum with water, then floats butter on the top. That makes a seal that keeps alcohol from volatizing off, but it also creates a butter slick to drink through that the wife does not like. By making the batter ahead, this avoids that issue and (more importantly for SC) is very quick to turn into a drink.

What didn't: It makes it far too easy to make more hot buttered rum drinks.

Will I make it again? This is our go-to recipe now. We have it parted out in smaller portions to unfreeze as needed.

Comments

[eldriwolf]

I like to use hot milk instead of water....and, not a lot of rum....(probably less cloves, and Add cardamom)

[threadwalker]

How much water and how much rum?

[madbaker]

A shot of rum (or 1.5, or 2 depending on how boozy you want it to be). The recipe says "1 1/2 Tbsp rum". I'm guessing 1/2 cup water?

[tshuma]

Yum!