After a hard day of skiing, we looked forward to warming up with a mug of hot buttered rum, especially if it was homemade. Our favorite hot buttered rum was that of Leah Jones’, whose recipe used a lot of fresh cream butter and cinnamon. She would make a mason jar full of the batter and store it in the refrigerator. Here it is.
- 1 C unsalted butter (2 sticks)
- 3 C dark brown sugar
- 1 Tablespoon dark rum
- 1 Tablespoon vanilla extract
- 1 Teaspoon ground cinnamon (to taste)
- 1 Teaspoon ground nutmeg
- ½ Teaspoon allspice
Using a mixer, cream the butter with the sugar and other ingredients. When done, spoon the batter into a sealed container and store it in the refrigerator until used.
To make a hot buttered rum, place 1 – 2 Tablespoons of the batter into a mug, then add a shot of dark rum (1 ½ oz) and top off with hot water. Stir well to mix and grate a dusting of nutmeg on top if desired. A stick of cinnamon makes a festive garnish.
Enough for 20 drinks – depending on how much batter you like in your drink.