Hot Buttered Rum

37 Comments

It has taken me years to figure out that hot buttered rum, what I consider the original hot toddy, at least in my life, does not exist outside of ski resorts.

I should know because if it’s winter time and we’re somewhere, anywhere cold, I ask the bartender if he makes hot buttered rum. After the quizzical reaction I know I’ll have to order something simpler.

Not that hot buttered rum is a challenging toddy to make. It isn’t. There’s even mix that can be purchased, although of course it’s most likely inferior to preparing the drink from scratch.

The drink, served hot, does indeed have rum and butter in it. But then it’s sweetened with brown sugar and spices.
_mg_3128

Following is the hot buttered rum base so you can make a hot toddy to warm your frosty bits, whether you’re in an alpine setting or not! Then all you need is rum.

_mg_3118
Hot Buttered Rum Mix

1 pound brown sugar
1/2 pound unsalted butter
1 tablespoon ground cinnamon
1 heaping teaspoon nutmeg, freshly ground

_mg_3067
1 teaspoon ground allspice
1 tablespoon of vanilla powder, or use vanilla extract

Place all of the ingredients in a microwaveable bowl. Slowly and carefully melt the butter.
_mg_3064
Alternatively, allow the butter to first come to room temperature and add the remaining ingredients.

Mix together well, beating until any lumps disappear.
_mg_3065
The mix can be used immediately, or stored in the refrigerator for future use.

If you are crafty, unlike myself, you can place it in cute jars topped with cute ribbons, and give the mix away to friends along with the hot buttered rum recipe.

Here it is:

2 heaping tablespoons of the above mix
2-3 ounces dark, spicy, or clear rum
Boiling water

img_0923
Place the mix and rum in a heatproof glass or cup.
img_0928

Add the boiling water and stir well.
fullsizxerender
Serve with a cinnamon stick if desired.
_mg_3115

note: This hot buttered rum might look a little muddier than if I’d used clear rum, but I really like Captain Morgan!

Gingerbread Liqueur

38 Comments

Well, it is that time of year after all. With pumpkins, cranberries and sugar plums dancing in my head. So many fabulous flavors to enjoy during the holidays. Eggnog is another favorite of mine. Less favorite is gingerbread. I don’t dislike it, it’s just not part of the top ten on my holiday favorite foods and flavors.

However, I happened to have come across a gingerbread liqueur from a blog last year, and I’ve been saving it until now. For once, I actually know from whose blog this recipe came – it’s from Boozed and Infused!

As always, since you’d have to point a gun at me to follow a recipe to the letter, I changed things up slightly. I just can’t help myself.

So here’s what I did; you can check out the original recipe on Alicia’s blog!

Gingerbread Liqueur

1 large piece of ginger, enough to provide about 1/2 cup diced ginger
1 cinnamon stick, broken in half
6 whole allspice, broken
5 cloves
Good sprinkle fresh nutmeg
1/4 cup molasses
1 heaping tablespoon brown sugar
1/2 cup coffee-infused vodka
1/2 cup brandy
1/4 cup spiced rum

ginger
Trim the ginger of its peel. Finely chop the ginger.
ginger1

In a microwaveable bowl, add the ginger, cinnamon, allspice, cloves, and nutmeg.
ginger2

Then pour in the molasses and add the brown sugar. Give it a stir, then heat in the microwave for just a minute.
ginger3

I would have actually added all of the just-used ingredients to a mini blender and emulsified them, but my stupid Magic Bullet wasn’t working properly. It should still work out just fine, however. Although the liqueur might have been “done” after only one week instead of two…

Make sure the sugar has completely dissolved. Let the mixture cool somewhat, then add the vodka, brandy, and rum.
ginger4

Stir well, then pour into a pint jar and seal. Store in a dark place for two weeks.

Verdict? Tomorrow!

Holiday Toddy

12 Comments

I really wanted to call this toddy a Christmas toddy, but I’m realizing that I’m calling everything “Christmas” these days. I happen to be in love with Christmas, for so many different reasons. I love the smells, sounds, the food of Christmas… The White Christmas movie. I just love it all.

I’m actually listening to Christmas carols as I type this post, and I was listening to Christmas carols when I whipped up this toddy. I start listening to Christmas music the first cold day, or, the first of November, whichever occurs first.

About this time of year I also have a pretty well-stocked liquor cabinet, so I can create a holiday-inspired cocktail or toddy with a pomegranate vodka, an eggnog liqueur, a peppermint schnapps – whatever I fancy. I am very lucky this way.

Today it’s chilly, and I was in the mood for a toddy, which, in my book, implies a hot drink. Like a hot buttered rum would be a hot toddy to me. Which I almost made… But then I had this idea inspired by a recipe I once saw, using tea as the base. And, I happened to have chai tea bags, so that’s what I did. Please enjoy this hot toddy:

Holiday Toddy:

8 Chai tea bags*
1 teaspoon crushed cardamom
1 cup sweetened evaporated milk
1 cup spiced rum
Cinnamon sticks

Place the tea bags and the cardamom in a heat-proof container, preferably large enough to hold a quart and a half of liquid. Add boiling hot water and let the tea steep for at least 5 minutes. Remove the tea bags. Add more hot water until it measures exactly 3 cups. Alternatively, the toddy can be made in a pot on the stove.

tod2

Add the sweetened evaporated milk and whisk until it’s completely combined. Add the rum. If you’re serving right away, heat the toddy up first till it’s steaming, then serve the it with a cinnamon stick. It can also be served from the pot on the stove, if you prefer. If it’s going to stay on the stove for a while before serving, I’d add some cinnamon sticks to it to get even more cinnamon-y!

*I think any Christmas-type tea will work, even an orange tea would work. And, you could always serve the toddy with a little orange peel twirl.

note: This recipe makes about 6 good-sized cups. It can easily be doubled, or tripled…..

tod1