Buttery Rummy Goodness, YUM
Recently, we had peach Melba day. And, we asked, why not something more appropriate to the season. Well, today is one of those days. It’s national Hot buttered Rum day. And if you know us, you know we love lots of things. But, booze and butter are especially flavorful. They are 2 things the body craves. Although, they are two things that probably aren’t good for the body. However, hot buttered rum was invented as a palliative drink for those suffering seasonal illnesses. It’s efficacy may be questionable, as are the long term effects. But, it’s full of Buttery Rummy Goodness, YUM.
While hot buttered rum has probably been around since Europeans first discovered the tropics and the rum there, it became a staple in Colonial America. At the time, rum was thought to have restorative and strengthening properties. And, any hot liquid would help break up the phlegm of a New England winter cold. So, the quacks called doctor in that day would prescribe it to their patients. Heck, I remember my mother giving me a hot whiskey or rum as a child when I got a cold. Today that would be child abuse. But, I turned out normal (ish).
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What’s not to like about Buttery Rummy Goodness, YUM?
Think about what Hot buttered rum is. It sounds a little disgusting on it’s face: Rum, butter, and spices melted in hot water or cider. But, if you are on the high seas or skiing the slopes, it’s a welcome treat. For some, though, the butter part is a bit off putting. Over the years, there have been variations that address that problem. Some people just substitute cream. But, isn’t butter just cream in a solid state? Yes, it is, but, the fat is front and center. In fact, butter usually comes in between 70 and 85% fat, while cream can be anywhere from 12 to 40%. So, it does make for a different experience. Being higher fat, hot buttered rum coats the throat better, for a more soothing experience, lending relief to the scratchy throats associated with winter colds.
And, of course, adding cream instead of butter totally changes the mouth feel and dynamics of the drink. One of my favorite beverages from a local distillery is the Boston Harbor distillery Maple Cream, which is where you could end up if you start making substitutions with hot buttered rum. But, that is its own animal. As much as that makes for a great drink, hot buttered rum is a staple in classic New England. Just picture yourself in a Nordic Lodge bundled in a fluffy comforter in front of a fire while a winter storm rages outside. But, you don’t care, because you’re sipping on a sweet and steamy cup of hot buttered rum. Winter can just pass right on by. You’re safe, cozy, and toasty right here.
Bottoms up
So, maybe your a skier, maybe not. If you’re not, it’s even better. We don’t want strenuous activity to get in the way of enjoying hot buttered rum. Maybe you can go for a brisk winter walk. But, not if you are in a Minnesota winter where flesh freezes in 3 seconds. Just ask Louie Anderson. If you’re more the type who wears a snuggy, this is the drink for you. So, get that pot on the stove and get ready to melt like butter in hot rum. It’s the right time of year to leave the cold world outside and get ready for some Buttery Rummy Goodness, YUM.
Here’s our take with a little more flair than the traditional boiled water version. We suggest you start with a spiced rum (see our rum article for more on types of Rum), and use a good quality, unsalted butter. A nice touch may be a salted caramel drizzle if you want the salt.
You can drink it straight. But, we prefer to garnish it with apples, cinnamon sticks and a caramel drizzle. Kick it up a notch with a scoop of ice cream or whipped cream. maybe even add marshmallows. And, if you like to vary the flavor a bit, add a splash of Grand Marnier. Another nice touch is a cinnamon Tuille Garnish. The Crunch of a cinnamon cookie goes perfectly. We have inserted out margarita recipe with tuille garnish to show you the tuille recipe. While you’re at it, make a margarita too. Either way, stay warm and safe this January.
Hot Buttered Spicy Rum
Ingredients
- 8 Ounces Spiced Rum
- 8 Ounces Sweet Unsalted Butter (Softened to room temperature)
- 1 Cup Brown Sugar
- 1 Pint Apple Cider
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
- Apple slices and Cinnamon for Garnish
- A mixture of Cinnamon and large crystal sugar to rim the glass
- For The Caramel:
- 1 Cup Sugar
- 1/4 Cup Heavy Cream
- 1/4 tsp Sea Salt or Kosher salt
Instructions
- make the Caramel: Melt the sugar over medium heat until it is liquid, stir with a wooden spoon. Keep heating until it begins to caramelize and turn brown. Add in cream. It will bubble and the sugar will harden. Stir well until the sugar and water blend to become a syrup. Sprinkle in the sea salt and allow to cool. It should thicken a bit.
- Use an electric Mixer to blend, Butter, sugar and spices. It's kind of like the start of cookie batter. Place softened butter, brown sugar, and spices in the mixer bowl. Use a paddle attachment to mix them together into a buttery sugar paste. Set aside. You can make batches of this and keep in the fridge for when you want to make hot buttered rum, anytime.
- Heat the Cider in a pot until it comes to a boil. Turn off the heat, add in the rum and butter Mix. Whisk together quickly so the drink stays creamy and the fat in the butter doesn't separate.
- Dip your glasses or mugs in water and dip the wet rims into the cinnamon sugar mix to create a sugary crust on the rim. Drizzle some caramel inside the glass. Pour in the hot buttered rum. Garnish with Apples and Cinnamon Sticks. And, Drizzle with more of the salted caramel. Enjoy while it's still hot.
Notes
Cantaloupe Jalapeno Margarita With Mint and Cinnamon Tuille Garnish
Ingredients
- For Tuilles:
- 3/4 cup granulated sugar
- 3 large egg whites
- 1/4 Lb melted butter
- 1/2 cup AP flour
- 1 tsp Vanilla extract
- 1/2 tsp ground cinnamon
- For the drink:
- 6 to 8 ounces tequilla We prefer a higher grade version.
- 4 oz Grand Marnier (or orange liquor)
- 2 cups peeled and cubed fresh cantaloupe
- 1 each jalapeno, just the flesh, rough chopped
- 4 ounces fresh lime juice
- 2 cups simple syrup (1 cup sugar and 1 cup water, boiled, then cooled)
- 2 cups ice
- 8 each fresh mint leaves
- Fresh lime wedges to garnish and squeeze
- salt for the rim
- Extra mint for garnish
Instructions
- Whisk the eggs and sugar until frothy. Then whisk in the butter. Once the butter has been incorporated, whisk in the rest of the ingredients and mix until a smooth batter is achieved. refrigerate the batter for 4 hours.
- preheat an oven to 350 degrees.
- Put a non stick pad on a sheet pan. Spread the batter in a thin layer in 4 inch straight lines on the pan. Bake 8 to 10 minutes until golden brown. Remove from the oven and let cool 15 seconds. Then, lift cookies off the tray quickly and give them a twist or lay them over something to form a bend. They are pliable for a very short time. Pop them back in the oven to reheat if they get too stiff. Of course, you could also leave them as they are. But, we like a twisted tuille.
- Make the margarita: Put the cantaloupe and jalapeno in a blender and puree. Then add all the ingredients except for the garnishes and salt. Blend until everything is incorporated and larger ice chunks are more like slush.
- Use a lime wedge to moisten the rim of the glasses. Dip the rims into Large grain salt. Pour the margaritas into the glasses and garnish with lime, mint, and the tuille. Enjoy!