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
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.
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
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
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
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
Category: Beverages & Drinks Recipes