Everyday Food Blog

Cocktail O'Clock: Hot Buttered Rum

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Photo by Mike Krautter

To make spiced butter:  Beat (1 stick) room-temperature unsalted butter, 1/2 cup packed dark-brown sugar, 2 teaspoons finely grated orange zest, 3/4 teaspoon ground cinnamon, 2 teaspoons fresh peeled and grated ginger, and 1/2 teaspoon ground nutmeg with a hand or stand mixer until well combined.

For each drink:  Add a heaping tablespoon spiced butter to a heatproof glass.  Add 1 1/2 ounces spiced rum, and top with 6 ounces boiling water.  Garnish with cinnamon stick, orange zest, and a splash of orange juice if desired.

**Spiced butter will last refrigerated in a sealed container for about 2 weeks.

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