Hot Buttered Rum!
I love hot buttered rum! It’s an especially cheerful beverage to drink right now when the holidays are over and you’re left with the chilly January winds.
It’s a wonderful thing to drink before bed when you’re feeling a bit under the weather and a gentle restorative for “the morning after” a bit of an excessive night!
My homemade hot buttered rum is not terribly traditional because it’s really a blend of two recipes; one for the ancient medieval drink known as “Lambs Wool” and a traditional hot buttered rum made with rum and lots of spice! “Lambs Wool” is a truly wonderful drink all on its own; a delicious blend of baked apples, mulling spices, cider and dark ale slowly simmered until the apples are all “wooly”!
To transform the recipe into the buttered rum all you’ll need are a few simple additions!The first thing that you’ll need to do is bake a plate of apples! Simply core 4 or 5 small apples and fill the insides with raisins, slivered almonds, brown sugar , pumpkin pie spices , amaretto and butter. If the ingredients spill all over the apples even better and bake them until soft and caramelized! In a pinch you can use cinnamon applesauce and it will taste very good but I like the baked and buttered apples better!
They are about as good as it gets for this medieval history buff!Next, pour a gallon of good cider into a pot and add 1 and a half cups of brown sugar, several cracked cinnamon sticks,1/2 of a teaspoon of whole cloves, 1 teaspoon of vanilla and a teaspoon each of ginger, cinnamon, cardamom and nutmeg.
Bring to a boil and add the apple and all of their juices. Let them simmer for a bit or until the apples explode and get all “wooly”. Trust me, you’ll know what I mean by that! Then bring down the heat a bit and add 1 bottle of very good dark ale and a half of a bottle of red wine (something you like the taste of and not too cheap).
Simmer for another minute and then add one stick of organic salted butter. When the butter has melted, give the whole thing a good stir and then taste. Adjust the seasonings and the sugar and then add the rum , probably about half a fifth! You’ll have to taste as you go, but that’s the only way to get the proportions correct! I love to use CAPTAIN MORGAN Rum because it is so rich, dark and as sweet as the molasses it’s made from. The Captain Morgan “Private Stock” will work well also, but may be a bit prohibitive in price for the amount you’ll need! However…if that’s not an issue go ahead and drink with the Captain because the Private Stock elevates this drink from exceptional to ambrosial…..One more good stir and you’re ready to serve!
You’ll notice that the whole thing will have become very silken and be sure to add more butter if you wish! Serve the Hot Buttered Rum in tempered glass mugs that you’ve already warmed with a swish of boiling hot water. Garnish with a cinnamon stick and enjoy and if you really want to gild the lily, a dollop of sweetened whipped cream!I purchased the bottles of Myers Original Dark Rum and the Captain Morgan Private Stock Rum and Amaretto that I used for this recipe all by myself........
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