This recipe whomps 'arse', and is just the thing to have laying about in the fridge until a wet, cold, inhumane day calls for a bit of, well, blurring. For Steph, who may or may not be able to knit after a few of these, here is a recipe for Hot Buttered Rum:
For the mix:
1 stick real butter, NOT margarine
1 pound (seriously) light brown sugar
1 tsp. Saigon cinnamon, or 1 and 1/2 tsps. regular ground cinn.
1 tsp. nutmeg
1/2 tsp. angostura bitters
1/4 tsp. ground ginger
1/8 tsp. ground allspice (or a pinch of cloves)
Mix all dry ingredients with sugar, then melt butter and sugar mixture over medium heat, stirring constantly to prevent scorching. Keep stored in the refrigerator until ready to use.
For the drink, combine 1 heaping tsp. mix, 2 ounces dark rum, and about 4 oz boiling water, stirring to mix well. Dark rum is key. If you are daring, may I suggest "Tattoo", the spiced rum from 'Captain Morgan'? Enjoy!
p.s. It isn't nearly as cold as it looks outside, which leads me to think I'll be driving home on ice when all this wet muck chills out tonight. arrgh. Cami
Subscribe to:
Post Comments (Atom)
3 comments:
What time is happy hour? :)
icy, icky, grey and cold here. Drinking lots of coffee and tea to stay warm.
OMG. that sounds evil and delicious. But I gotta ask..what the heck are bitters? I mean...I've heard of them but where do you get them and what exaclty are they? Are the essential to the mix? I think that anything with butta and sugga have to be good. I am SOOOOO making this. And i LOVE LOVE LOVE Captian Morgan's. I think we have the special reserve not the dark rum. I'm going to get some of the dark. OMG. YUM.
Post a Comment