HOT RUM TODDY — ultimate hot buttered rum recipe – Beverages and Drinks Recipes

Recipe ingredients and directions:

I started making hot buttered rum from a Trader Vic recipe 15 years ago,

and I have gradually evolved it by adding more spices, more butter, and

less rum.

The way you make a hot buttered rum is to add some "batter" to some rum,

and heat it. I like to keep a made-up batch of the batter in the fridge

in an old tub. For parties I make up a fresh batch.

Serves 12

1 lb dark brown sugar

1/2 lb salted butter

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground white cardamom

750 ml top-quality dark rum (a standard "fifth" bottle, 750ml, will

serve 12)

MAKING THE BATTER

1. Put all batter ingredients (everything but the rum) in a food

processor and run it until the stuff turns creamy. Fold it down once

with a rubber spatula to make sure the spices are blended in, and run

the food processor some more.

2. Scoop the mixture into a leftover container, and refrigerate. It

will keep for many months in the refrigerator, even though it contains

butter.

MAKING THE DRINKS

1. Fill a coffee mug half-full of boiling water. The easiest way to

do this is to put a mug of hot water in the microwave. If you don’t

have a microwave, then fill the mug with boiling water, pour it out,

then fill it half-full of boiling water.

2. Add 2 generous tablespoons of batter. Stir until the batter

dissolves in the hot water. I use a small wire whisk for this stirring.

3. Add 2 jiggers of the best rum you can afford. When I make this in

quantities for parties I like to use Myers Dark Rum.

One theory of hot-toddy making is that it is impossible to use too much

batter, and you should keep stirring more in until you are bored with

stirring.

Another theory of hot-toddy making is that it is impossible to use too

much rum, and that you should keep stirring in more until your friends

panic.

Category: Beverages & Drinks Recipes