You wouldn’t know it by looking out the window in most of this country, but it’s winter out there. Â Here’s a drink that will warm you right up on a cold winter’s night, but is still pretty delicious even if your winter has been as mild as ours: hot buttered rum.
Read below for the full recipe!
Hot Buttered Rum
2 oz Dark Rum
4-6 oz Hot Water or Hot Apple Cider
1/4 – 1/2 oz Honey
1/2 Teaspoon Unsalted Butter*
Cloves, Cinnamon, Nutmeg, Allspice, Etc, to Taste
In a small sauce pan, combine the butter, honey, and water or cider. Â Toss in some spices: a few whole cloves, some ground cinnamon, whatever tickles your fancy (it’s hard to praise enough the impact of freshly grated nutmeg on a drink like this). Â Heat slowly until the butter is melted and the mixture is hot. Â Pour the pan’s contents and the rum in a mug, garnish with a cinnamon stick, and enjoy.
Here’s what you’ll get: a drink that’s sweet and spicy (in a fantastic way that brings to mind the ghost of Christmas past), complex and rich, rich, rich. Â The use of butter in drinks goes back centuries and it’s easy to see why when you sip one of these: a hot buttered rum is smooth, rich, and will warm you up like few other things can. Â Just be warned: this drink is not for anyone on a low-fat or low-calorie diet.
Water works fine in this drink, but in The Joy of Mixology, Gary Regan advises hot apple cider instead and I strongly suggest you follow his advice. Â I’ve also seen suggestions that you first clarify the butter by heating it and separating out the milk solids, which should give you a smoother and better blended drink, but I’ve so far been too impatient to wait for clarified butter.
* According to Jerry Thomas’ 1862 recipe, you should use “1 piece of butter as large as half a chestnut.” Â In other words, add butter, as with all these ingredients, to taste.
Photo Credits: Nole Garey for Oh So Beautiful Paper