Hot Buttered Rum
To make a hot buttered rum you must start with rum, and it’s a favorite of both Pirates and Santa Claus. In 1883 ho-ho-ho and a bottle of rum was coined by Robert Louis Stevenson and the ho-ho-ho was co-opted by Santa for use while delivering gifts. That couldn’t happen today with our strict copyright laws unless Santa agreed to pay royalties. Blackbeard was another hot buttered rum lover, or at least he was until he literally lost his head to Royal Navy Lieutenant Robert Maynard at Okracoke Island, North Carolina.
Hot buttered rum originated in Colonial America and is especially popular during the holidays. It’s that time of year and precisely why I made this for you!
- Yield: 1 1x
- 1 packed TBL dark brown sugar
- 1 TBL butter
- 1 TBL honey
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 oz dark rum
- 5 oz water
- 1 cinnamon stick – garnish
- Place a pot of water on boil
- Melt the butter in your mug, in the microwave
- Add the cinnamon, nutmeg, allspice and brown sugar to the mug and mix with a muddler
- Measure and pour 5 oz of boiling water and the honey to the mug
- Stir with the muddler until fully combined
- Garnish with a cinnamon stick and enjoy!
Batch Serving – Adjust by the Number of Drinks
- Place a large pot of water on to boil
- Melt all the butter in a pitcher or a large mixing bowl with a pour spout
- Add all the spices and sugar to the butter proportionally and whisk together
- Add the honey and measured boiling water proportionally to the mix and whisk together
- Divide the drinks equally among the mugs and garnish each one with a stick of cinnamon
Yes, I know Captain Flint’s crew actually sang “yo-ho-ho”, because I still have Treasure Island in my library. It was a gift in 1960, when a book was a ticket to adventure using your imagination. I took literary license to enhance my story and it’s called fake news today. Gee, I hope twitter doesn’t ban me for this.