Nothing like a hot drink during the cold winter months while dreaming of sailing!
Hot buttered rum is part of an American colonial tradition in which flavorful ingredients, such as molasses, were added to soften the harsher rum available in years past. This is an adaptation of a recipe that appears in Trader Vic’s Bartender’s Guide (Doubleday, 1972).
Beat 3/4 LB. SOFTENED BUTTER and 1 CUP DARK BROWN SUGAR in a bowl with an electric mixer until fluffy. Add 1/4 TSP. FRESHLY GRATED NUTMEG, 1/4 TSP. GROUND CINNAMON, 1/4 TSP. GROUND CLOVES, and A PINCH OF SALT and beat again to combine. Chill the buttered rum base until ready to use, up to 2 weeks.
To make 1 hot buttered rum, put 2 HEAPING TBSP. of the BUTTERED RUM BASE and 1.5 OUNCES AGED RUM into an 8-oz mug and fill with boiling water. Stir to melt and mix; serve at once. Makes about 16 servings.