Hot Buttered RumDecember 30, 2015 By Cathy — 2 Comments
Hot buttered rum is warmly spiced and soothing on a cold winter’s day.
How do you spend New Year’s Day? Holding your head and reaching for the aspirin? Hosting a brunch for a bunch of friends? Or a quiet day tucked into the sofa binge-watching Netflix? I’m sure I’ll be doing all of the above.
On New Year’s Eve we’ll host our good friends and everyone will spend the night so it’s no holds barred and a whole lot of excess. I’m planning a to serve a variety of hot and cold small plates, mini cheesecakes in mason jars and of course the cocktails and champagne will be flowing (including this specialty martini). The next day, I’m sure I’ll be cursing that last glass of champagne as I stumble from bed to get the coffee going and start on breakfast. Which, if it’s anything like previous years, will actually be just in time for brunch. It’s got to be something simple, bagels and cream cheese, a big bowl of fruit and a french toast bread pudding (thankfully prepared the day before) and pots and pots of coffee.
After the plates are cleared, we’ll settle into the living room to watch something Netflix has suggested (although Netflix seems to think I’m an adolescent boy crossed with a true crime aficionado) and contemplate getting out of the house. There’s nothing like a walk in the cold air to clear the cobwebs and get the blood pumping.
And before you know it, it will be time to eat again. And also time for a warm, comforting drink like hot buttered rum. Traditionally hot buttered rum calls for pouring boiling water over a spiced butter mixture and dark rum. My version calls for spiced rum, a combination of apple cider and water and a little lemon zest and orange juice for balance. It’s spicy, zingy and will warm your bones. And a little hair of the dog doesn’t hurt either.
As we wrap up 2015 I want to take a moment to thank you for coming on this journey with me. I am so appreciative of all of the comments and encouragement I’ve received since hitting the publish button for the first time in October. I have so many more recipes and ideas swirling around in my head that I can’t wait to share with you in the coming months. So cheers to a very happy new year and I’ll see you back here in 2016!
- 4 Tbsp unsalted butter, softened
- 4 Tbsp dark brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp allspice
- pinch of cloves
- ¼ tsp Kosher salt
- 1 tsp lemon zest
- 2½ cups water
- 1½ cups apple cider
- 8 oz Captaiin Morgan's Spiced Rum
- 4 Tbsp orange juice
- Mix together the butter, sugar, spices, salt and lemon zest until well combined. Store mixture in the refrigerator until ready to use.
- Combine water and cider and heat until just boiling.
- Divide butter mixture and rum evenly between 4 mugs and pour the cider/water into each mug.
- Add 1 Tbsp orange juice to each mug and whisk well.
- Sit back and enjoy!