Zig Zag Café - Hot Buttered Rum

By Robert Hess

Now that you have chilled your batter grab some dark rum and let Kacy Fitch of Zig Zag Café in Seattle show you how to mix up a molten Hot Buttered Rum.

Recipe

Ingredients

2 to 3 Tbsp. batter

2 oz Dark Rum

4 oz hot water

Instructions

Stir batter and rum together in a pre-warmed glass until combined.

Add hot water and stir to combine.

Top with whipped cream and fresh grated nutmeg.

Comments
Blair Frodelius 18 Dec 2008
6:44 am

Robert,

It looks good, only I will not be making 100 of these in the next few months!  Is there anyway to redact the recipe to make say, 10 drinks?

Blair

DJ HawaiianShirt 18 Dec 2008
7:20 am

I feel obligated to let everyone know that the rum he used is no ordinary dark rum; it’s Cruzan Black Strap rum.  Black Strap is a black-colored rum that is sweet and tastes overwhelmingly (in a good way) of molasses and brown sugar.  Quite wonderful, but I’m not sure I would call it “any old dark rum”.

Robert Hess 19 Dec 2008
8:17 am

Blair… A recipe like this is usually one that is more general than specific. I took the recipe as Kasy dictated, and scaled it down by about a factor of 10, which makes it more manageable:

- 1/2 cup vanilla ice cream
- 3 Tbs butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 dashes vanilla
- 6 Tbs powdered sugar
- 4 Tbs brown sugar

Hope that helps!

Robert Hess 19 Dec 2008
8:20 am

DJ,

Yes, the Cruzan “Black Strap” is a great rum. I find that basically all of the various “Dark Rums” you find on the market are different enough from one another to make each of them bring something a little special to the drinks you make with them. So while this drink will taste different with any other rum besides Cruzan Black Strap, any old dark rum will produce a great drink, and in fact any old rum dark, golden, light, whatever, will also work here as well… even if again the drink will come out different.

Christian 19 Dec 2008
9:11 am

This recipe looks pretty good.

Here is my Easy Hot Buttered Rum batter recipe:

Batter:
1 pound brown sugar
2 sticks unsalted butter
2 teaspoons each of vanilla extract, nutmeg, cinnamon, and allspice.

combine it with a blender and spoon 2.5oz into individual containers (tupperware or whatever). 

Stored like this you can keep it for 2 months in the freezer.

for the actual drink put one serving of the batter in a coffee mug, add 2oz of rum (I use gold) and top with hot water.  It’s a great late night-in-front-of-the-tv kinda drink.

Christian 19 Dec 2008
9:13 am

Forgot to mention that my recipe makes 10 ~2.5oz servings

Mark Blackhart 8 Jan 2009
1:09 pm

Robert,

You mention that, “A recipe like this is usually one that is more general than specific.”  Is there something about the nature of the drink that makes minimal measuring an acceptable or maybe even beneficial practice?  If so, would this hold up for other warm drinks?  Other homemade recipe drinks?  (You get the idea).

Trevor 13 Jan 2009
7:56 pm

This version looks interesting and I’m curious to try that batter mixture, but I think I prefer a more traditional method.  I transcribed this recipe from one of Chris McMillan’s youtube video’s: 

THE HOT BUTTERED RUM Colonial Classic

Warm coffee glass with hot water
Pour out water and add 3 Heaping bar spoons of Demerara sugar
Splash hot water and mix to dissolve sugar
2 oz Jamaican rum ( Appleton ’s)
2 cloves
1 cinnamon stick
Dash of Allspice
Top with hot water and mix
Add orange peel zest
Add pat of butter
Stir to melt butter

This was a huge hit with all my family and friends over the holidays!

The Scribe 19 Jan 2009
2:31 pm

Hey there,
I think that what Mr. Hess means is that the recipe is x parts, y parts. Also, while this is not to knock hot buttered rum, but none of the ingredients are particularly distinctive. If you taste a whiskey sour with, say, half an ounce of lemon juice, and then taste one with a third of an ounce of lemon juice, and then one with two thirds of an ounce (assuming a tolerance of .5 oz +/- .167oz.), you’ll notice that those three drinks are each fairly distinct, and if you are expecting a third of an ounce of citrus and get twice that, it changes the drink dramatically. Unlike citrus juice (or many other commonly used ingredients in cocktails), vanilla ice cream, butter, and spices don’t have such a distinctive taste.
Cheers. - S

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