Hot Buttered Rum

Regular readers will know it is totally off-brand for me to do the DIY thing in the kitchen, but given I saw a couple of videos on YouTube this week it seemed easy enough. Though, in typically GNF fashion, this was not meticulously measured for the first go.

Hot Buttered Rum Batter
¾ cup Butter
1½ cup Brown Sugar
Add in tiny bits of Vanilla Extract, ground Cinnamon, ground Nutmeg, ground Cloves, ground Pepper, pinch of Salt.
Melt the Butter in a saucepan and then add in the Brown Sugar, stirring and folding. After fully mixed, add the dry ingredients and simmer/stir for 15 minutes. Pour into a container and let cool, then seal and put in refrigerator overnight.

Hot Buttered Rum
2 heaping teaspoons of Hot Buttered Rum Batter
1½ oz Jamaican Rum (Denizen)
6 oz Hot Water
Put batter and rum into cup, then add water and stir until the batter is dissolved. Garnish with a Cinnamon Stick and ground nutmeg.

This turned out pretty good, nearly as good as the Hot Buttered Rum I’ve had served at bars. If I were to do it over I would lean more on the Cinnamon side and consider adding Allspice and Molasses.

Happy Holidays!

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