Hot Buttered Rum

The Washington Post, November 28, 2007

• • Course: Beverage

Summary:

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.

1 serving

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 teaspoon 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.

Recipe Source:

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

380 calories, 16g fat, 10g saturated fat, 41mg cholesterol, 17mg sodium, 37g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.