To celebrate the end of this week, we are making a vintage classic!
Hot Buttered Rum!
- 2 tsp sugar
- 2 T hot water
- 1 jigger rum
- In warm tumbler, melt the sugar into the hot water. Add in the rum and a lump of butter the size of a marble. Then fill the glass with very hot water. Stir and serve.
But, instead of Old Quaker Rum, we are going to be slipping in a little bit of the stuff we brought back from Aruba, while there is some left. This weekend is the weekend I start baking for the upcoming Five Days of Fruitcake blitz for this blog, and I really don’t know how much of it is going to be left after that!
“So, what does it taste like?”
The Verdict: Tastes like Butter
From The Tasting Notes:
This reminds me of the first sips of a Tom & Jerry, before the mix itself has time to dissolve fully. Not bad. I would drink another one if it was free. Good holiday drink if you were out of eggnog and Irish Coffee.
When our local temperatures hit minus 35°F last weekend, we were big fans of hot buttered rum. My husband sticks a maraschino cherry in his but I don’t care for them so I take mine stirred with a cinnamon stick.
I like to stir hot chocolate/cocoa with a cinnamon stick.
Sounds really good to me. Of course, anything with butter in it appeals to me.
Ahhhhhhhh, Frankie’s…….we had a blast!!!!
Never have made hot buttered rum with light rum before…or the sugar-spice “batter.” I imagine it’d only taste of butter.
Today is National Hot Buttered Rum Day!
I’d love to see the cover of that cookbook.
I have a glass from Frankie's tiki room sitting in my cubpoard 🙂