Winter is here and as tradition goes, it’s that time of year to warm our hearts and stomachs with some “hot toddies”. The hot toddy, eggnog and hot buttered rum are along the favorites when it comes to hot alcoholic beverages. Originating back in Europe and then again in Colonial America, the hot buttered rum remains a holiday favorite to this day.
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We know there are many different recipes for Hot Buttered Rum and you may already have a preference. But when it comes to Hot Buttered Rum recipes, these two are amongst our favorites.
For an individual serving of Hot Buttered Rum, this is a simple, easy to make recipe that tastes great.
2 oz. dark Rum
1 tsp. brown sugar
1 thin slice of soften butter
boiling hot water
Optional: ground cinnamon, ground nutmeg and/or all spice (for additional taste)
Place the slice of butter, brown sugar and your choice of optional spices (listed above) into the bottom of a mug or glass such as an Irish coffee glass.
Mash the ingredients together in the bottom of the glass or mix them thoroughly. Pour in the rum then fill the remainder of the glass with boiling hot water. Stir.
Now, if you are looking to make Hot Buttered Rum for a group of family and friends, this is one of best “party” recipes we have come across – serves 8.
2 cups Rum
2 quarts hot water
1/2 cup of butter
2 cups brown sugar
3 cinnamon sticks
6 whole cloves
a pinch of salt
ground nutmeg (to taste)
1 cup sweetened whipped cream
Put the water, brown sugar, butter and salt into a 5 quart slow cooker. Add in the cinnamon and cloves. Cover and cook on low heat for about 5 hours.
Slowly pour in the rum and stir. In order to maintain temperature, ladle the hot buttered rum directly from the slow cooker into mugs or glasses. Top each serving with a scoop of whipped cream and a sprinkle of nutmeg, then serve.