Butter Me Up - Hot Buttered Rum

'Tis the season... Or at least it WILL be very shortly.

My final post regarding the Dunkelweizen has been postponed till Saturday or Sunday.  Which is kind of depressing, cause I thought I had timed everything fairly well.  Alas, the yeastie beasties aren't reading any of my blog posts, thus there were not quite with the program.  (sigh)

In keeping with the spirit (no pun intended, then again, maybe it was) of things laced with good cheer, I decided it was time to release my Sister-in-Law's recipe for Hot Buttered Rum.  OH my, but is this is some seriously GOOD stuff!  I have seen a lot of recipes out on the net and they all seem to use ice cream. Which I find a little odd; not that they are not tasty, cause I have had them, but there is always something not quite "right".   Granted, when using ice cream the eggs are not raw, but you will be using it in an alcoholic beverage that requires boiling water, so I am pretty sure that salmonella is not really an issue. 

I remember my first hot buttered rum, down at a cafe called The Metro on Broadway in Portland, many, many, many, many moons ago...  Did I mention there were MANY moons?  I don't think that the Metro even exists anymore; which is a shame, because they also served some phenomenal mulled wine during the winter season.  It wasn't just the Metro though, there use to be a Trader Vics in Downtown Portland back then as well.  They served a pretty great Hot Buttered Rum too.  Ah, so many a cold night was kept warm via Hot Buttered Rum.  I even remember being able to buy "Trader Vics" Hot Buttered Rum mix in the store.  Sadly I have not seen it in a long time, but I am digressing.

One of the things that I remember (one of the few thing) from those Hot Buttered Rum nights was the Molasses, Spices and Butter.... No vanilla and No "milkiness", which is what you get when using Vanilla Ice cream to make your mix.  Thus, when my sister-in-law showed me this recipe I was really excited.  No Vanilla Ice Cream...  Simply Eggs, Butter, Sugar and Spices.... AWESOME!   Granted I tweaked it, cause I have this insane need to do such things, but it was more of a... "Hey, ya know... I like those flavors, so I should add this too"  kind of thing.   LOL

One thing I will say is that the Brown sugars are interchangeable.  It really depends on what rum your using.  For White Rum, I would suggest a 50/50 split (1 lb Golden and 1 lb Dark).  If you use Golden Rum like I do, then the 75/25 is good, which is how I wrote the recipe.  If you are using Dark Rum, I would suggest ALL golden brown sugar...   Just a suggestion, you are the only one who knows what your molasses threshold is.  ;)  Cheers!! 

Hot Buttered Rum

1 lb Unsalted Butter
1 1/2 lb Light Brown Sugar
1/2 lb Dark Brown Sugar
3 Large Eggs
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp All-Spice
1/2 tsp Clove
1/4 tsp Mace
optional 1/4 tsp Orange oil

In a large mixing bowl, beat the butter until fluffy.

Add both Brown Sugars and cream until light.

Add eggs, one at a time, beating until emulsified before adding the next.

Add the spices and continue beating.

Add the Orange oil and continue beating.

Continue beating... And beating.... And beating... Cause the longer you beat it, the better it will be.

Store in a container in the refrigerator until ready to use (it can be frozen as well)

Boil some water on the stove.

Place about 1 - 2 TB of the mix in a coffee mug.

A pinch of Salt (Seriously, it sounds odd, but you really need something to balance all the sweetness;  Besides, It's good luck, so throw some over your shoulder while your at it)

Add hot water (about 5 oz) and stir until the mix melts.

Add 2 ponies (2 oz) Rum and stir again. (or just eye-ball it like I do)

Serve with a cinnamon stick.

Cin Cin!!
~~