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.
5 ounces boiling water
1 teaspoon butter
2 teaspoons brown sugar
2 oz Mount Gay Rum
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.