Achoo, Boozers! We’ve just suffered through our first sniffles of the season and were sorely in need of relief — so we grabbed the bottle of rum faster than you can say “decongestant”.
It being the holiday season, we wondered if we could combine our purely medicinal hot toddy with a somewhat more festive hot buttered rum. The verdict? Why, yes you can.
Many people associate hot buttered rum with the winter season, but most have never actually had one. Granted, it does sound a little odd: boiling water, rum, butter, sugar, and spices.
It seems even more strange to drink butter, but when you consider that you’ll happily dollop whipped cream — a close cousin of butter — on a hot chocolate (or, even better, our Tex-Mex Cocoa), then it begins to sound more palatable.
For our Hot Buttered Rum Toddy, we chose to use an orange spice herbal tea; we also think it would work equally well with an apple spiced tea, or a holiday-inspired tea like Comfort and Joy.
We used
Gosling’s Black Seal Rum, but you could substitute your favorite liquor, from a spiced rum to gin to bourbon to Grand Marnier. Forget the Nyquil — mix up your toddy and tuck yourself up in bed with a box of Kleenex and a few classic holiday movies. You might almost enjoy yourself. Gesundheit!
Hot Buttered Rum Toddy
The key to this drink is, naturally, the spiced butter compound. If you prefer to make this dairy-free, you can easily substitute a vegan butter spread.
1/4 cup butter, softened
3 tablespoons brown sugar
1/4 teaspoon each of ground nutmeg, cinnamon, and ginger
Tea of your choice
Boiling water
Rum, or other liquor, of your choice
To make the spiced butter compound: mix the softened butter, sugar and spices in a small bowl until well combined. Cover and refrigerate until firm, about one hour.
Steep the tea in 5 ounces of boiling water for 3 or 4 minutes. Add up to two ounces of rum (depending on how bad your cold is), stir well, then top with a spoonful of the chilled butter compound.
Enjoy!
