It’s still negative degrees outside! What a perfect time for…
HOT BUTTERED RUM DAY!
After the Hot Toddy debacle last week, we were a teeny bit scared of hot buttered rum. Neither of us drink very often so, before looking at any recipes, we were intimidated by the potential of a huge rum-to-everything-else ratio. But, it turns out the “butter” portion of the name rings incredibly true! Besides, rum is a lot easier to handle than whiskey. Most of the time.
Our original plan was to make grog, but then we found out that it’s not supposed to contain butter, thereby disqualifying it from Hot Buttered Rum Day. So, onto the next plan. First, there was the challenge of picking a recipe from probably thousands floating around on the internet. At first we were leaning toward an Emeril Lagasse recipe, but his called for an entire bottle of rum and we didn’t want to commit to that. In the end, we went with Rachael Ray’s recipe.
We followed the recipe for the most part, except for a few minor changes — we left out the cloves and cinnamon sticks because we didn’t have any and they seemed fairly nonessential, and rather than using regular unsalted butter we used the Land O’ Lakes light butter that we tend to use for most things.
SURPRISE, it’s delicious. With all that sugar and butter, though, how could it not be? They are still pretty boozy but the rum itself is in the background compared to all the sugar and spice. While the recipe says it yields four servings, we just split it into two because we have really big mugs. We only ended up drinking about half, anyway, because it was just so sweet. Actually, thinking back on it, it tasted a lot like how I (AK) imagined butterbeer would taste. I know that butterbeer exists now because of Harry Potter World and whatever, but I always conceived of it as more of a smooth cocktail since beer is weird and carbonation hurts. Yeah yeah, I’m wrong and weird.
Tomorrow is Peking Duck Day!