Hot Buttered Rum
By Robert Hess
Making a hot buttered rum can be a complicated process. The batter itself can have a dozen ingredients. Although it is delicious (Kathy Casey makes a wonderful Hot Buttered Egg Nog and if you are lucky enough, you can snag a delectable rendition at Zig Zag Cafe in Seattle) it is not necessary. In this episode, Robert shows you how to make a quick and easy hot buttered rum with simple ingredients any one would or should have available at a moments notice.
Recipe
Ingredients
Instructions
Put butter and sugar into a preheated mug, then add the boiling water and stir to dissolve.
Add the rum and stir again.
Garnish with freshly grated nutmeg, optionally add a stick of cinnamon.
Comments
I wanted to try Hot Buttered Rum this year, but wasn’t sure of the best way to do make it, so your post came at just the right time. We tried this version last night to see if it was something that we’d like before trying a more involved version of the drink. Both my wife and I really liked how this came out. The butter really gives it a smooth mouth feel.
We’re going to try the one from your other video at Zig Zag Cafe tonight. Keep the videos coming.
I also love to make a “hot buttered cider” this time of year. We have so many wonderful organic apple ciders that are made here in Washington state that are perfect to substitute, when heated, for the water in any hot buttered rum recipe.
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