Hot Buttered Rum
Mrs. Marie Giambrone
The juxtaposition of opposites is a marvel. Chilly air, warm fire. Frozen landscape, melting whipped cream. Cold wintry doldrums, hot buttered rum.
If you have only tasted hot buttered rum in your imagination, while reading old books or watching Bing Crosby movies, it’s time to take the next step. Hot buttered rum is like basking in the tropical sun while snow falls all around you. It’s like sinking your roots into rich, sweet, Caribbean soil while the ground is covered in ice. There is a reason this drink used to be on everyone’s wintertime minds and menus.
My first (non-imaginary) taste of this magical, transportive beverage was on my honeymoon. Our initial married years were to be in a warm-weather climate, so rather than head off to some sun-drenched touristy honeymoon spot, we opted for the snow-laden Cascade Mountains. My husband ordered said beverage at a ski chalet one day. It showed up in the largest mug I have ever seen — he shared it with me, and I decided that married life was much to my liking. Years later, we left the sunbelt and moved to more northerly climes, mostly as an excuse for drinking hot buttered rum.
So give it a try. It’s no more work to prepare than from-scratch hot chocolate, and after your first hot buttery sip, you may begin to question whether any other winter beverages will again be needed. Bing recommends “hot buttered rum, light on the butter,” but we see no reason why you can’t go heavy on both: Juxtapose them against the lightness of your ensuing frolicsome wintertime mood.
— Marie
Hot Buttered Rum
Makes 2 Servings
Equipment:
Mixing Bowl
Whisk
Two mugs
A spoon
Ingredients:
For whipped cream:
3/4 cup heavy whipping cream, chilled
2 tablespoons sugar
1/2 teaspoon vanilla extract
For drink:
2 tablespoons unsalted butter, room temperature
2 tablespoons light brown sugar
4 ounces good spiced rum
1/2 – 3/4 cup hot water
1/4 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Cinnamon sticks for garnish, optional
Freshly grated nutmeg for garnish, optional
First, make the whipped cream by whisking together cream, sugar and vanilla until slightly stiff but still soft. You want it firmer (i.e a touch more butter-like consistency) than typical whipped cream as served on desserts and such.
Divide the butter and brown sugar between the two mugs. Muddle with the back of spoon. Add a pinch or so to each mug of ground cinnamon, nutmeg, cloves, and allspice. Muddle once more. Pour 2oz. rum into each mug. Top with hot water — less for a more robust flavor — and a generous dollop of whipped cream.
Garnish with a cinnamon stick and a bit of freshly grated nutmeg.
Enjoy immediately! (While the whipped cream on top is still semi-firm and butter-like.)
