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

Print this Recipe    Buttered Rum 02

HOT RUM TODDY
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
stirring.

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.

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