Post #662467 by AceExplorer on Thu, Dec 27, 2012 9:59 AM

I got this hot buttered rum recipe from Delish.com back in Nov/Dec 2011 in a very long and nicely photo-laden article/feature titled "95 Chic Christmas Cocktails." I have made their version of hot buttered rum, and I really liked it. I am not any sort of expert on hot buttered rum, so this was my first effort. It turned out great and I liked it. Also, it does include allspice which I think may be considered by many to be an important traditional ingredient to the drink. The batter keeps very well in the freezer.

Delish.com did not repeat this cocktail feature in 2012 or anything which even came close to it. Fortunately I copied the pages from their web site and saved ALL the recipes in a single MS Word document "just in case it disappeared." If you send me a private note I'll email my Word document or a PDF (or both) to you. The Word document has a clickable table of contents for convenience.

Hot Buttered Rum
In a preheated coffee mug combine 2 heaping tbs batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon.

Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften.

Batter:
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp vanilla extract

In a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.