Hot Buttered Rum Recipe [moved from Boston Board]
From the old "Trader Vic's Book of Food and Drink" (1946, I believe) I always use this recipe, which makes a big batch of batter you can use to make MANY mugs of hot butteredf rum. I usually make it in october/november, and I'm scraping the last out in april, when it's getting too warm for the drink anyway. Or, maybe it'll make enough for one huge hot buttered rum orgy:
1 lb. brown sugar
1/4 lb. butter
pinch of salt
1/2 tsp each ground nutmeg, cinnamon, and cloves
cream the butter and sugar together until smooth, as you would for a cake,
then add the spices and mix well.
I keep it in a tupperware container in the fridge.
Put one or two teaspoons of batter in a mug, add a shot of rum to it, then fill with 6oz of boiling water. Toss in a cinnamon stick and stir well.
It'll be the best - the Joy of cooking method leaves you with a greasy oil slick of butter on the top of the drink (which, by the way, Vic hated).
I prefer a dark rum, like Gosling's Black Seal, but any rum will do.
If you use 151 proof rum, the drink is called a Northwest Passage, and coffee instead of water makes it a Coffee Grog.
Oh, I have the best recipe for Hot Buttered Rum. It's from an old Gourmet cookbook. The secret is the maple cream. Trust me on this. I wrote more about this on my blog recently -- scroll down and you'll find it
Hot Buttered Rum
1 mug 2/3 full of hot water
2 big spoonfuls of maple cream (or maple syrup)
a few cloves
a couple sprinkles of cinnamon and nutmeg
a pat of butter
a healthy dose of rum, depending on your taste
juice from half a lemon
Stir maple cream into the hot water, letting it dissolve. Add in cinnamon, nutmeg, cloves, lemon juice and rum. Top with a pat or two of butter. Add a lemon slice and even a cinnamon stick.