Saturday, January 2, 2010

Hot Buttered Rum

Perfect for a cold winter party, there is nothing more wonderful and comforting than hot buttered rum.  It was cold and foggy today.  It felt too damp and miserable to venture out.  It was already 3 PM and there was nothing in the crock, yet.  There were no plans for a party.  So with the only available ingredients on hand it became clear there needed to be a party - but to celebrate what?.  Auntie EQ and Uncle Meat & Potatoes had spent the day at the movies, then cleaning up the remainder of Christmas holiday decorations and New Years Eve confetti, now damp in the street.  Their tasks were finished by 5:30 PM.  Sounded like a good enough reason to have a party to me.  This took about 2 minutes to toss in the crock, which was perfect for the amount of time I felt like investing in cooking today.

Winner, Loser or Meh

I don't like alcohol.  Little amounts make me sick the next day - like a glass.  This tastes so good, I don't think I care. I heart this more than hot chocolate.  This is the perfect thing to toss in the crock hours before a big party.  Guests could easily serve themselves from the crock throughout the night.


I used a 2 1/2 -3 quart crock for this.  This recipe can easily be doubled for a party and made in a larger crock.

  • 1 cup light brown sugar, firmly packed
  • 4 Tbls butter
  • pinch salt
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 1/4 tsp fresh ground nutmeg
  • 1 quart filtered hot water
  • 1 cup dark rum
  • whipped cream
  • fresh ground nutmeg
Place first seven ingredients in the crock. Cover and cook on low for 4-5 hours or high for  2 1/2 -3 hours. Reduce heat to warm and add rum.  Serve from the crock into mugs and top with whipped cream and fresh ground nutmeg.

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