The Washington Post

Hot Buttered Rum

Hot Buttered Rum 1.000

Bill O'Leary

Nov 28, 2007

Nearly everyone has heard of this cold-weather classic, but few have tasted it. It dates from early America, when politicians buttered up constituents with this drink. And perhaps it goes without saying, but this must served steaming hot, not lukewarm.

It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.


Servings: 1
Ingredients
  • For the batter
  • 1 pound light brown sugar
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 2 teaspoons cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 1 to 2 teaspoons allspice
  • 2 teaspoons vanilla extract
  • For each drink
  • 1 1/2 ounces rum, preferably Mount Gay Eclipse
  • Boiling water, as needed

Directions

For the batter: Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.

For each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.

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Recipe Source

From bartender Tony Abou Ganim, the "Modern Mixologist."

Tested by Michael Taylor.

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Nutritional Facts

Calories per serving (with 2 tablespoons batter): 380


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 10g 50%

Cholesterol: 41mg 14%

Sodium: 17mg 1%

Total Carbohydrates: 37g 12%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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