Hot buttered rum

Spice up the holidays with a mug of hot buttered rum

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This article was originally published in the Winter 2016 issue of Cottage Life magazine.

On a sub-zero day when an icy cocktail just doesn’t cut it, turn to an old-fashioned drink that still has legs: hot buttered rum. Though the drink dates to the 17th century, trendsetting bars are including it among their cold-weather craft cocktails. Our cottage-easy recipe starts with a spiced “butter batter” that you can make ahead and keep on hand all winter. For holiday gift-giving, pair it with a bottle of dark rum, and add a card with the serving directions.

Hot Buttered Rum Batter

1⁄2 lb butter, room temperature

2 cups lightly packed dark brown sugar

2 tsp vanilla

2 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

A pinch of sea salt

In a large bowl, combine all ingredients. Beat together with an electric mixer until creamy. Batter will keep in a covered container in the fridge for at least two weeks or in the freezer for longer. Makes enough for about 16 drinks.

When ready to serve

For each drink, bring a generous 2 tbsp of batter to room temperature. Place in a warm 10 oz mug with 11⁄2–2 oz of good-quality dark rum. Top with boiling water and stir vigorously. Serve steaming hot, garnished with a cinnamon stick and a twist of orange peel.

Variation

Buttered rum apple cider: Replace 1⁄2 to 3⁄4 of the water with hot apple cider.

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