Hot. Buttered. Rum.
Are you kidding?? How amazing does that sound?!
When it comes to warm, boozy drinks to stave off the chill on a leather-weather fall day, nothing beats a well-made, generously poured HBR.
“Well, what about mulled wine?” Did you just ask that?
“What about a nice hot toddy” What about you getting the hell outa my house.
“OK, what a about some hot cider with a shot of—-” How ‘bout a shot of shut the hell up!
This is all you need.
(This recipe was first published in Trader Vic’s Book of Food and Drink . If you can find an original first edition, you will be way cool).
HOT BUTTERED RUM BATTER
- 1 pound brown sugar
- 1 stick of butter, slightly softened
- pinch of salt
- 1/4 teaspoon each: ground cinnamon, ground nutmeg, ground cloves
Cream butter with ingredients until well mixed (a standing mixer works best). Store batter in fridge, covered. It will last for months…or weeks if your addiction kicks in quickly.
Add 1 heaping teaspoon of batter to the bottom of mug (I like the Crate & Barrel Irish Coffee Mugs) with 1 shot (or to taste) of Dark Rum. Fill the mug boiling water and stir till blended. To push it over the edge, top with a big dollop of whipped cream.
