It’s that time of the year again! The carols are in the stores, everyone’s talking about the big fat guy and how he’s going to fit down the chimney, so it must be time to make up a batch of hot buttered rum batter. Apparently hot buttered rum has its origins in Europe, which makes sense because it surely had to be invented in countries where it was freezing outside, and a nice, warm alcoholic drink was needed to thaw out the bones as you sat in front of a warm fire. It basically consists of butter, rum, sugar and spices combined with hot water, though there are many variations on this theme.
The simplest recipe consists of putting a small slice of butter, 1 tsp of brown sugar and a pinch of cinnamon in the bottom of a pre-warmed ceramic cup. Top this with 30ml of dark rum and add boiling water.
However you can make this basic mixture in bulk too to save time. I often make the base for the rum butter (the “batter”) in advance and store it in the freezer. This way it is ready to go when unexpected guests arrive (or when I need a pick-me-up on a cold winter’s night!) The mixture consists of one cup of butter, blended with two cups brown sugar, one teaspoon cinnamon, 1 teaspoon nutmeg, and ½ teaspoon cloves. Blend the ingredients in a food processor and keep them in the freezer until needed. To make the hot buttered rum I simply add a shot of dark rum along with 1 tablespoon of the batter to a mug of boiling water.
If I am entertaining I make a more sophisticated version. This replaces the water with hot apple cider, and uses cinnamon sticks instead of ground cinnamon.
Ingredients (Serves 6)
• 6 cinnamon sticks
• 250ml (1 cup) dark rum
• 1L (4 cups) apple cider
• 2 tablespoons brown sugar
• 12 whole cloves
• 1 ½ tablespoons unsalted butter
Method
1. Divide the cinnamon sticks and rum among heatproof serving glasses or mugs.
2. Place the cider, sugar and cloves in a large saucepan over medium heat and stir until
the sugar dissolves. Simmer for a few minutes. Strain through a fine sieve into a large
heatproof jug. Throw the cloves out.
3. Divide the cider mixture among the glasses. Top each with a teaspoon of butter to
serve.
Voilà!
Anyway how you have it, hot buttered rum is the ideal drink to serve on a chilly winter night. Enjoy!
I think I’ll save this one for Christmas in July… it’s over 30 degrees outside!
Great idea Rhys, I wouldn’t want you burning up!
Christmas time means Hot Buttered Rum in our family! We always make the buttered spices in advance and keep them in a sealed container in the refrigerator so we can quickly whip up drinks during the holiday season. It’s great to have on hand for visitors too, as long as they are walking (staggering) home or have a teetotaler friend with them who offers to drive them home! Merry Xmas all!
This couldn’t be simpler. First, a decadent batter is whipped up using butter, sugar and warming spices such as cinnamon, cardamom and clove. Use a wooden spoon if you want to keep the vintage vibe (and kickstart the warming up process!) or toss everything into your stand mixer. At this point the batter can be packed into little jars and given as gifts or, if your day has been way too long and cold, you can use it immediately: Just add a dollop to a mug filled with hot water and rum and stir. One sip and a deep warmth will immediately begin to flow through your veins. It’s the hot rum, of course, but those spices are adding their own special touch, too.
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