Introduction
Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in a comforting beverage that has been enjoyed across generations, perfect for gatherings or as a soothing treat on its own.
Tips for this Recipe
- For the best taste, use high-quality dark rum and freshly grated spices.
- Melt butter gently to prevent burning which could alter the flavor profile.
- Stirring the ingredients thoroughly ensures an even distribution of heat and flavors.
Why you will love this recipe
Hot Buttered Rum is more than just a drink; it’s a celebration of tradition with every sip, offering warmth and nostalgia that brings people together. Its rich blend of spices paired with the distinctive warm notes of dark rum create an irresistible combination that will have you reaching for your mug time and again.
Ingredients
- 2 cups water
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup packed dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 2/3 cup dark rum
Advised Equipments
- Heavy-bottomed pot
- Stirring spoon
- Mugs, preferably heat-proof
- Measuring cups and spoons
- Jar for storing leftover rum syrup
- Cinnamon stick (for garnish)
- Nutmeg grater (optional, for fresh nutmeg)
History of the Recipe
The Hot Buttered Rum recipe has its roots in New England and dates back to colonial times. It was popularized by Rudolph Blum, a restaurateur who included it on his menu during Prohibition as a way to offer patrons an adult alternative. The beverage’s warmth and rich flavors quickly made it a favorite among locals seeking comfort in the bustling era.
Fun Facts about this Recipe
Did you know that Hot Buttered Rum is often referred to as ‘the national cocktail of Canada’? Its popularity peaked during the 1970s and has since become a beloved staple at Canadian holiday gatherings. Additionally, it’s interesting to note that the combination of butter with rum was not always met with approval; some early critics found the mixture too rich or overpowering.
