RUM-TODDY - Ultimate hot buttered rum recipe I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter, and less rum. The way you make a hot buttered rum is to add some ``batter'' to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch.
500 g dark brown sugar 250 g salted butter 5 ml ground nutmeg 5 ml ground cinnamon 5 ml ground cloves 5 ml ground white cardamom 750 ml top-quality dark rum (A standard ``fifth'' bottle, 750 ml, will serve 12)
(1) Put all batter ingredients (everything but the rum) in a food processor and run it until the mix- ture 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. (2) Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter.
(1) 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. (2) Add 40 ml of batter. Stir until the batter dis- solves in the hot water. I use a small wire whisk for this stirring. (3) Add 2 jiggers 100 ml 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.
Difficulty: easy. Time: 5 minutes. Precision: no need to measure.
Brian Reid DEC Western Research Laboratory, Palo Alto, CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun}!decwrl!reid
Last modified: 9 May 2006 | 21 hits in May 2007 |