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Hot Buttered Rum
There are quite a few things I could say about hot buttered rum. It’s hot. It’s buttery, and it tastes of rum. The spiced butter doubles as an excellent spread on Sift!’s One thing’s for sure, it brings one thing to mind – CHRISTMAS! My absolute favorite time of year, indeed. I think there is even a rule somewhere that states hot buttered rum is only to be consumed during the holiday season beginning Thanksgiving day and ending New Year’s Eve… uhh.. eve (December 30). In any case, here’s a recipe for you to try. Goes well with parties, quiet evenings at home, and brown sugar shortbread. Hope you like it!
1. In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined.
2. Be sure to mash it well so that it is uniform in color and well blended. Done! (At least, for this portion) This butter doubles as a bread spread, by the way. It can be made ahead, and refrigerated up to 3 weeks. Simply bring it to room temperature before using.
3. Now, boil water for your drinks as 1/2 cup of boiling water will be added to each cup. Plan accordingly. Move forward to the next step immediately after putting the pan/pot of water on the stove to boil.
4. Quickly fill your heatproof mugs, or glasses with hot tap water. You simply want to warm your cup (s) before pouring the mixture.
5. After you’ve reached a full boil, pour 1/2 cup of the boiling water into the cup. Add 1/4 cup of your dark rum.
6. Now add your spiced butter. I added a heaping Tbsp (silverware Tbsp – not measuring spoon) to my mug because I prefer the added sweetness. Stir until dissolved. And now, you’re done!
Note: If your drink doesn’t appear to have dissolved fully, simply pour it into a small saucepan and heat while stirring. Stir and heat just until the sugar and spices dissolve.