Yummy! Will try it tonight, thanks!
December 14, 2005 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.
December 14, 2005 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!
Meg in Paris |
December 15, 2005 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!!
Meg in Paris |
December 15, 2005 3:29 AM
See I'd consider the apple cider version a spiced cider more than a hot buttered rum.
December 15, 2005 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...
December 15, 2005 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.
December 15, 2005 9:35 AM
glog from simon's on clark is the best. how do you make it?
December 15, 2005 10:56 AM
Stay tuned, Susan. I plan to make a batch of glogg shortly which I will write up for Too Many Chefs.
December 15, 2005 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.
Ginger Wolf |
December 15, 2005 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)
February 21, 2009 5:10 PM
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