Wednesday, December 06, 2006

Hot Buttered Rum

Hot buttered rum is something that has often intrigued me. I mean, melted butter and rum sounds good, doesn't it? I've tried it over the years and I never did live up to its name. However, either my taste buds have changed or I've finally altered a recipe enough to suit my tastes.
I pulled out my 'basic recipe Bible', Mark Bittman's How to Cook Everything. His recipe uses water, and that just doesn't appeal to me. Using his as a very basic guide, here is how I made mine.

1 cup low-fat milk, heated
1 shot (1 1/2 oz.) rum (I used Cruzan Vanilla Rum)
1 t. real butter
1 t. sugar--I like brown but you could use white

optional:
dash of cinnamon
dash of cocoa powder

Last night, I mixed some of my chai spice hot cocoa mix in and it was pretty tasty. Tonight I just did a bit of cinnamon.

Mix heated milk with other ingredients. Stir to dissolve sugar and melt better. Serve.

It's that simple, and really very smooth. I need to be careful--I can't afford these calories every night! It's a nice drink to warm your bones, and I hope it will help me sleep tonight.

1 comment:

Anonymous said...

i wound up using this recipe quite by accident, and found your blog afterwards.

Your right, this is very tasty. The thing was, I didn't have brown sugar, nor a large quantity of butter to use. With the lacking ingredients, i couldn't fathom using water -- i needed something creamy. So I used milk. And you know what? It's amazing. :)

I loved warmed "sugar milk" as a kid. This seems to be a relapse on that with an added shot of rum for kick!