Friday, February 29, 2008

Hot Buttered Rum!

This delicious hot drink was made upon reaching the cabin at Maple Bay, where we went in late September for celebratory purposes, and for a much-needed weekend of relaxing, communing with nature (and the hammock!) and food-and-drink creation. Check out the entries on Maple Bay at Wedine. Hot buttered rum isn't too difficult to prepare, as you can see from the collage, which basically illustrates the stages step-by-step (click to enlarge). It is worth whipping up a batch if you arrive somewhere chilled after a journey and need a toasty beverage to warm you up. Very rich and tasty and perfect for autumn.


2/3 cup dark brown sugar
1/2 cup unsalted butter
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
pinch salt
3/4 cup spiced rum
2 cups boiling water
4 sticks cinnamon


Beat sugar, butter, honey and spices until smooth in large bowl. Add rum, then water, and stir until butter dissolves. Divide among four (or five, in our case) mugs and garnish with cinnamon sticks. Enjoy!

1 comment:

Meg said...

The best part about that beater-licking photo is your expression of disbelief coming from the fact that you're reading the recipe card with what exactly went into the tasty sludge you're enjoying... what kind of drink has that much butter and sugar in it? The tastiest kind!