Today is National Hot Buttered Rum Day. With the freezing temperatures so many states are experiencing, I thought some of you may enjoy a warm cocktail. Here’s a classic hot buttered rum recipe that is naturally gluten free. Rum is derived from sugar. Just like coffee, you have the option of adding a bit of cream. I enjoy a cinnamon stick. This drink has been enjoyed since the colonial days. I hope you will enjoy its caramel flavor and winter spices.
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Hot Buttered Rum Recipe
A classic recipe for hot buttered rum. Wonderful for the holidays or any winter day. Did I hear snow day?
Ingredients:
- 8 Tablespoons (1 stick) unsalted butter, softened
- 2 cups brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/16 to 1/8 teaspoon ground cloves
- 1/16 teaspoon salt
- 1 Tablespoon batter
- 2 oz. dark rum, per cocktail
- 1/2 cup boiling water, per cocktail
- Cinnamon stick, for garnish (optional)
- Cream (optional)
For the Batter:
For Individual Cocktails:
Instructions:
- Cream all of the batter ingredients in the bowl of your mixer until fluffy. Refrigerate batter, covered until ready to use.
- Add 1 tablespoon batter to a cup. Stir in the rum and 1/2 cup boiling water. Stir to combine. (The hot water will make the drink less potent than it would have been if the water had not been added.)
To Make the Batter:
To Make the Cocktail:
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is there a non-dairy version of this recipe? Not sure how non-butter would work for this.