Hot buttered rum day
If you need something to warm you up in these cold winter months, a hot buttered rum might be just the ticket (provided you're of age, of course).
Warmed alcoholic beverages are particularly popular at this time of year; warm apple cider and mulled wine are often served to help heat up guests when, baby, it's cold outside. One of the more well-known warm beverages is the hot toddy.
Traditionally, a hot toddy combines an alcohol (bourbon, Scotch, rye, dark rum or brandy) with hot water, honey and spices. A hot buttered rum - a variation of a toddy -- incorporates, as you probably guessed, butter and rum into the recipe.
Rum became very popular with colonists after they learned that sugarcane by-products like molasses could be distilled into rum. As rum was brought back to Europe from the colonies, rum-spiked drinks became widely available.
A hot buttered rum starts out by making a batter. This isn't your typical cake or pancake batter. Instead, it's a bit of butter, some sugar and spices (nutmeg, cloves, cinnamon and allspice are popular choices) muddled together. Equal parts of rum and water are added to fill the glass. Voila -- you've just made a hot buttered rum.
For additional variations, try a dark or spiced rum in your recipe.
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