Although we haven't had snow or sleet we sure have had frost and chilly nights. We're not talking about below zero or even single digit temperatures, so I'm not complaining, but I can tell you that when we came home last night from a long drive to visit Natasha and her family we were chilled by the time we settled in front of the fire (or, in the case of our daughter, chatting on the phone to her sweetie).
Time for a warming drink. Time for Hot Buttered Rum! This recipe is one I've had for over 40 years but have not made for a long time. I'd actually forgotten about it until we were talking about hot drinks the other day and K mentioned that she had enjoyed a hot buttered rum drink while out with friends. I didn't write down the name of the person who gave me the recipe, but I think it was a college friend. I've no idea where she got the recipe from, but it is a keeper.
One of the lovely things about this is that you make up the butter/sugar/spice mixture ahead of time. It really does go together quickly, especially if you already have some water boiling for tea or coffee or some other purpose. Making the butter mixture takes a little longer, but not much.
If I were a true mixologist I'd try to figure out some garnish to make it more interesting to look at. Maybe next time I'll add a cinnamon stick. There is bound to be a next time. The butter mixture keeps at least three months. (I suspect it might keep even longer if stored at the back of the fridge...I have vague memories of using the mixture one time after it sat for about 8 months back there. Maybe that's when I stopped making it!)
Two Minute Hot Buttered Rum
1/2 cup (1 stick) butter, softened
1 lb dark brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cream the butter until it's fluffy, about 2 minutes. Mix in the brown sugar. Sprinkle the spices over the mixture and mix another minute to thoroughly combine.
Store in an airtight container in the fridge.
To make each serving: In a heatproof glass or mug place 1 tablespoon of the mixture. Add 1 and a 1/2 oz. rum and boiling water to fill the glass or mug. Stir and serve.
See how easy that is?