From Too Many Chefs -

December 14, 2005
Hot-Buttered Rum, a Mug at a time

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.

Posted by Barrett in Maryland at December 14, 2005 5:31 PM | TrackBack

Yummy! Will try it tonight, thanks!

Posted by Kathy on December 14, 2005 at 4:15 PM

Your post brings back fond memories of my high schools ski club. Every Saturday and Sunday during the winter we would bus up to Devil's Head or Cascade for a day of skiing and err drinking. Hot buttered rum and peach schnapps were our favorites as they were easily transportable and undetectable in flasks. I still have "issues" with peach flavored items, but I think I'm at a point where I can now stomach hot buttered rum. Thanks for the drive down memory lane.

Posted by Tracy on December 14, 2005 at 8:25 PM

Barrett, Barrett. I am sorry but I cannot support any version of Hot Buttered Rum that does not require apple cider or juice. Otherwise, it's just a grog, something that sailors drank because they didn't have access to delicious ingredients.

And on a similar theme as the Candy Analogue theory of Sweth, it becomes an alcoholic liquid apple pie!

Posted by Meg in Paris on December 15, 2005 at 3:28 AM

Oh and one other comment in defense of my eggnog recipe - although I used over a dozen eggs making it those many years ago for Christmas at my mother's, you'll see that my recipe below calls for two eggs and a cup and a half of liquid, just enough for two generous glasses. So you don't *have* to make a huge batch!!

Posted by Meg in Paris on December 15, 2005 at 3:29 AM

See I'd consider the apple cider version a spiced cider more than a hot buttered rum.

Posted by barrett on December 15, 2005 at 7:12 AM

Oh, a WBEZ mug... But it's probably not OK to enjoy this drink while listening to Eight Forty-Eight on a chilly Chicago morning. The Boss Lady would not be happy. Unless I made a mugful for her, perhaps...

Posted by Monica on December 15, 2005 at 9:30 AM

Monica, you could listen to any of the fine shows on WBEZ with this drink EXCEPT "Hello Beautiful", which may induce physical illness.

Posted by barrett on December 15, 2005 at 9:35 AM

glog from simon's on clark is the best. how do you make it?

Posted by susan on December 15, 2005 at 10:56 AM

Stay tuned, Susan. I plan to make a batch of glogg shortly which I will write up for Too Many Chefs.

Posted by barrett on December 15, 2005 at 11:07 AM

Ok, now try it this way. Use sweet cream butter, cream it with the brown sugar and a little heavy whipping cream, unwhipped. Adds depth along with the double shot dark rum and grated nutmeg on top. I make a batch of this and it keeps in the refrig for a week or more.

Posted by Ginger Wolf on December 15, 2005 at 12:39 PM

Dear Barrett from Maryland:

My goodness gracious! 2005! So long ago! My husband, Gregg, and I were just enjoying a nice dark rum with coke (I know...I'm dating myself!)...and my husband asked me, "Did you ever have a Hot Buttered Rum Drink" -and I said, "No, I never have." So, I search the WEB...and here is your recipe! Your side-bar notations are so adorable! Thanks for posting this drink. After we finish our rum & coke...we will brew some black tea and try your recipe. Do you want to know that my husband bought brown sugar yesterday because it was on sale. I'm so excited! I will post again later. Thanks again! KittyCat1225 (Jeannie)

Posted by KittyCat1225 on February 21, 2009 at 5:10 PM