When it comes to hot buttered rum, many people have this to say about it: “Ooooh, that sounds delicious! What is it?”
And, that’s a fair question, because hot buttered rum recipes differ from region to region, having evolved from colonial times when pioneers and buccaneers were pouring booze into whatever they could find to keep the winter chill at bay.
The Lazy Chef has scoured the globe and countless dusty cookbooks to find the yummiest, most delightful hot buttered rum recipe for you, Dear Reader, in alcoholic and non-alcoholic form.
<strong>The Basic Tools </strong>
<li><a href="http://www.atgstores.com/mixing-bowls_2286.html" target="_blank">Mixing bowl</a></li>
<li><a href="http://www.atgstores.com/coffee-mugs-tea-cups_15707.html" target="_blank">14-oz. beverage mug</a></li>
<strong>The Ingredients (for 8 servings)</strong>
<li>6 cups (48 oz.) sweet cider</li>
<li>2 cups (16 oz.) dark rum</li>
<li>1 cup dark brown sugar, packed</li>
<li>4 oz. unsalted butter</li>
<li>2 tsp. nutmeg</li>
<li>2 tsp. cinnamon</li>
<li>1 tsp. ground cloves</li>
<li>Vanilla ice cream</li>
This is a two-parter, but they’re both very easy. First, we start with the batter, which can be used for both the alcoholic and non-alcoholic versions …
<span style="text-decoration: underline;">Part 1 (The Batter)</span>: Combine sugar, butter and spices. Set aside for use or refrigerate in a sealed container. It can also be frozen for long-term storage.
<span style="text-decoration: underline;">Part 2 (The Toddy)</span>: Heat your beverage mug then add 2 tbsp. of batter, 6 oz. of boiling sweet cider, 2 oz. of rum and a spoonful of vanilla ice cream. Top with whipped cream and sprinkle with nutmeg if so desired.
If you’re serving the non-alcoholic version, just leave out the rum. Also, some people like to dilute the sweetness by cutting the cider with water.
And that’s it! <a href="http://www.atgstores.com/" target="_blank">ATGStores.com</a> always encourages revelers to enjoy responsibly while having a safe and happy holiday.