Hot Buttered Rum

To take the chill off a cold winter’s night, there is nothing like hot buttered rum. The drink is usually made with boiling hot water, but you can use cider, too. It’s nice to have a batch of spiced butter ready in the refrigerator for when friends drop by. Although I have rarely had a guest say no to a hot buttered rum, if I have any butter left over at the end of the holiday season, it is just as delicious spread onto toast.

Makes 8 servings

Make Ahead: The spiced butter can be made up to 2 weeks ahead.

Ingredients:
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 cup dark rum
• About 6 cups boiling water
• Cinnamon sticks, for garnish (optional)

Preparation:
1. In a medium bowl, using a handheld electric mixer set at high speed, beat together the butter, brown sugar, cinnamon, and nutmeg until light in color and texture, about 2 minutes. (If making the spiced butter ahead, transfer to a small container, cover, and refrigerate. Bring to room temperature before using.)

2. For each drink, place about 1 and 1⁄2 tablespoons of the spiced butter into a mug. Add 2 tablespoons rum and enough boiling water (about 3⁄4 cup) to almost fill the mug. If desired, garnish with a cinnamon stick. Using the cinnamon stick or a spoon, stir to dissolve the butter. Serve immediately.

This recipe was published in 'Christmas 101 - p22'.