For most people around the world, fall and winter are marked by cool temperatures, warm cobbler and even warmer fire places. Naturally, with only two weeks left until spring, this weekend south Florida was finally graced with winter weather. Seeing highs of 73- 74, and windy weather like you wouldn’t believe— I dare say it was practically blizzard.
In honor of this delayed Christmas miracle, tonight I want to throw it back to the holiday season when Jon introduced me to Hot Buttered Tum. Although this sweater weather will vanish by the morning, I’ll be dreaming of be sleigh bells and roasted chestnuts for the rest of the night!
H O T B U T T E R E D R U M
2 Tablespoons dark rum
1/2 Cup boiling water
1 Cup butter
1 Cup brown sugar
2 Cups powdered sugar
1/4 Teaspoon cinnamon
1/8 teaspoon cloves
1 Cup whip cream (we didn’t have cream and used 2 % milk instead)
1. Place 2 cups of water into a tea kettle. Set the stove on high until steam begins to whistle.
2. In a medium sized bowl, beat together softened butter and brown sugar. When smooth, add powdered sugar, cream (or milk) along with the spices.
3. Scoop 2-3 tablespoons of the butter mixture into each mug, pouring 2 tablespoons of rum on top.
4. Fill the remainder of each cup with boiling water stir. If available, add a dolop of whip cream and sprinkle with an additional pinch of cinnamon.
Since this drink is a little on the sweet side, I recommend a biscotti or digestive for a neutral sweet treat!