Recipe Cottage


LOCATION: Recipes >> Drink Recipes >> Buttered Rum 02

Print this Recipe    Buttered Rum 02

Serves 12

1 lb dark brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground white cardamom
750 ml top-quality dark rum (a standard "fifth" bottle, 750ml, will serve 12)

Put all batter ingredients (everything but the rum) in a food
processor and run it until the stuff turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in,
and run the food processor some more.

Scoop the mixture into a leftover container, and refrigerate. It
will keep for many months in the refrigerator, even though it
contains butter.

Fill a coffee mug half-full of boiling water. The easiest way to
do this is to put a mug of hot water in the microwave. If you
don't have a microwave, then fill the mug with boiling water, pour
it out, then fill it half-full of boiling water.

Add 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this

Add 2 jiggers of the best rum you can afford. When I make this in
quantities for parties I like to use Myers Dark Rum.

One theory of hot-toddy making is that it is impossible to use too
much batter, and you should keep stirring more in until you are
bored with stirring.

Another theory of hot-toddy making is that it is impossible to use
too much rum, and that you should keep stirring in more until your
friends panic.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.