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December 2005 Issue
by Robbin Orbison
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And now for what is probably the most famous hot toddy, the Hot Buttered Rum. After snowball fighting or shoveling the driveway, nothing warms the body, heart and soul like this classic. Hot buttered rum often calls for mixing a “batter”, which can be made in large quantity and stored for use whenever you need some warming up.


Hot Buttered Rum

  • 1 lb brown sugar
  • ½ lb salted butter, softened
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • Dark rum
  • Boiling water
Put all batter ingredients (brown sugar through ground cloves) into a blender or food processor and blend until you have a creamy batter. This batter can be refrigerated for several months. To make a toddy mix together 2 tbsp of the batter, ½ cup boiling water and 1 or 2 shots of rum, depending on just how warm you want to get. Yum!
  • Yields: enough batter for many servings

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