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Thanksgiving: Hot Buttered Rum

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Eggnog is a dessert in alcoholic form. Mulled wine is tea made into an adult beverage. Hot buttered rum is just a soul warmer, exactly the right drink to have in the wake of a brisk post-Thanksgiving walk in the chill, perhaps accompanied by cigars or leaf burning. It combines tastes of colonial-era trade (rum, brown sugar, Caribbean spices) with British-style scalding water, to marvelous effect. This recipe is for two good-sized mugs. Double or triple as needed."

List of Ingredients

◦ 2 tablespoons unsalted butter
◦ 2 scant tablespoons light brown sugar
◦ 2 pinches grated nutmeg
◦ 2 whole cloves
◦ 2 allspice berries
◦ 4 ounces golden or dark rum


Recipe

Place 1 tablespoon each of butter in the bottom of two mugs, and a tablespoon each of the brown sugar. Using the back of a spoon, cream these together, adding a pinch of the cinnamon and nutmeg to each mug.

Place a clove and an allspice berry in each mug, and 2 ounces of rum.

Top with boiling water and serve immediately.
Whipped cream, if you have some, would not be a terrible addition to the top of the drink.