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Hot Rum Toddy

Author/Submitted by: Brian Reid DEC Western Research Laboratory, Palo Alto, CA
Servings: 0
Categories: Alcoholic Beverages / Rum

2 1/4  cups  dark brown sugar, (500 g)
1/2  pound  salted butter, (250 g)
1/3  tablespoon  ground nutmeg, (5 ml)
1/3  tablespoon  ground cinnamon, (5 ml)
1/3  tablespoon  ground cloves, (5 ml)
1/3  tablespoon  ground white cardamom, (5 ml)
750  milliliters  top-quality dark rum, (750 ml)

1. Making the batter: Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter.

2. Making the drinks: Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. Add 1/8 cup (40 ml) of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring. Add 3 ounces (2 jiggers) of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum.

Author's Notes: I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter, and less rum. The way you make a hot buttered rum is to add some "batter'' to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. One theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic.

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