Hot Buttered Rum - Recipe

     In honor of National Hot Buttered Rum Day, I present a delicious honey-sweetened, spiced, buttered rum.  This drink says winter, fireplace, and relaxation.  You may use any rum you choose.   Many choose a dark rum.  Today I am using a lighter amber colored rum.  My husband and I were recently in historic Middleburg, VA browsing the shops when we came upon Mt. Defiance Cidery and Distillery, where they produce small batch, hand crafted ciders and spirits.  My husband brought home a bottle of their rum, so I thought it would be fitting to use this rum today.

Hot Buttered Rum with Candied Ginger

Hot Buttered Rum

(Serves 4)

1/2 c. (1 stick) Unsalted Butter softened
1/2 c. Raw Honey (without the honeycomb bits)
1 t. Ground Cinnamon
1/4 t. Nutmeg freshly ground
1 pinch cloves
1 pinch salt
3/4 c. Rum
3 c. Boiling Water
4 Cinnamon Sticks
1/4 c. Candied Ginger (optional)

     Beat or whisk together softened butter, honey, cinnamon, nutmeg, cloves, and salt.  Divide the spiced butter evenly between four mugs, 1/4 cup per mug.  Pour 3 tablespoons of the rum into each mug.  Add about 3/4 cup boiling water to each mug and stir until butter melts.  Add a cinnamon stick for garnish and serve with candied ginger to nibble on while you sip your hot buttered rum.

Raw Honey is thick, not runny.

Freshly grated nutmeg.

Spiced butter waiting for the Hot Buttered Rum.


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