Holiday drinks are great, but like eggnog or glog (which we'll tackle in the very near future), most require you to make a huge batch. This can be hard on the wallet and hard on the liver if you don't have tons of family and friends around to help you drink.
That's why I like this simple little recipe for a Hot Buttered Rum that can be done by the mugful, one mug at a time, and if you decide want more, you can make another mug in no time flat.
You can use either white or dark rum. I prefer dark rum in spiced drinks. The base recipe is a little watery, but very good, especially when you're faced with the prospect of snow followed by sleet as we are tonight here in Chicago. Use black tea or hot cider instead of water if you'd like more flavor.
Hot Buttered Rum, a Mug at a Time
for each mug of drink:
1 shot of a nice rum (or more, you lush)
1 teaspoon brown sugar
1/2 teaspoon butter - does not have to be melted, but for Pete's sake don't use margarine for this purpose
1 1/2 cups hot water (or tea or cider or...)
spices (see below)
Spicing this drink is a matter of personal preference. I like cloves, but nutmeg or cinnamon or cardamom or star anise or a combination of the bunch would all be welcome. Add just a half a pinch of whatever spices you'd like - you don't want more because it will overwhelm the flavor of the drink. With nutmeg I personally get a strong cough going if I taste too much.
Put the sugar and rum in the mug with the spices. Stir. Add the butter then add the hot water (or tea or cider or...) over top. Wait about 15 seconds or until the butter melts. Stir and sip by the fireside.