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hot buttered rum

December 15

Now that the colder weather has arrived here in Toronto, hot drinks are once again soothing the chills away. In the evening, when sitting by the fire, my favourite spiked hot drink to sip is hot buttered rum. This slightly sweet yet mellow beverage has its roots in 1650s New England when colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages like hot buttered rum and eggnog, among others. There are more involved recipes that call for creating a ‘batter’ from a mixture of butter and spices, but I find this extremely simple recipe is quick to prepare to quickly chase any chills away, and is a nice accompaniment to my favourite cinnamon star cookies.

hot buttered rum

1 pat butter

1 1/2 oz dark rum

1 tsp brown sugar

6 oz boiling water

ground cinnamon for garnish

In a hot beverage mug, combine butter, rum, and sugar with boiling water, stirring well until dissolved. Garnish with a sprinkle of cinnamon. Serves one.

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One Comment leave one →
  1. December 15 6:08 pm

    This rum really came out looking great..

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