January 17th is National Hot Buttered Rum Day.
Hot buttered rum is made with rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves).
Colonial America began importing molasses (a base for rum) from Jamaica in the 1650s. Distilleries opened in New England and rum made its way into hot toddies and nogs. Creations like Hot Buttered Rum were born.
Hot Buttered Rum
1/2 cup dark brown sugar
2 oz. unsalted butter, room temperature
3/4 teaspoon ground cinnamon
3/4 teaspoon nutmeg
pinch of ground cloves
pinch of salt
24 oz. boiling water
6 oz. dark rum
4 tablespoons light cream, optional
nutmeg, to garnish
Combine batter ingredients. To prepare the drink. Spoon 2 tablespoons of the batter into a mug, add 6 oz. of boiling water and stir until dissolved. Add 1-1/2 oz. rum and a tablespoon of cream and stir. Garnish with a sprinkle of nutmeg.
Crockpot Colonial Hot Buttered Rum
2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream, whipped
Put all ingredients, except rum, cream, and nutmeg into crockpot. Add 2 quarts hot water. Stir well. Cover pot and cook on LOW for 5 hours. Add rum. Stir to blend. Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
image courtesy of Billy’s Booze Blog