Now that the snow has fallen, what better way to warm your belly after a long day on the slopes than some hot buttered rum! A traditional after ski/all around tasty winter-time drink, hot buttered rum dates back to the 1600s. Although the many of the traditional recipes call for an ice cream like base, this recipe is much easier to prepare and requires almost no notice to whip up. I generally use one of my two favourite dark rums, Havana Club (7 year) or Mount Gay Rum, but feel free to use your favourite instead. Enjoy!
Hot Buttered Rum
- 16 oz water
- 2/3 cup brown sugar
- 1 cinnamon stick
- pinch of nutmeg
- 1 star anise
- 2 or 3 cloves
- 12 oz dark rum
- 2 tbsp butter, cut into small pieces
Bring the water, sugar and all the spices to a boil for a few minutes.
Add the rum and return to a boil.
Add butter, a few pieces at a time, whisking to combine thoroughly.
Serve immediately, topped with whipped cream.
A few Gadgets to help you with this recipe
The ISI whip cream dispenser, $64.99. Makes instant homemade whipped cream!
The Microplane, $16-$28. Grates whole nutmeg into a fine aromatic delight.
Spanish coffee cups $7.00. These just look a little fancier than a standard mug. After all appearance is everything!