As the year winds down and snow piles up at my door, my drink choices tend toward hot, spiced, and spiked. The hot buttered rum recipe I share in my Flathead Beacon column this week fits all of those criteria. The recipe comes together in two stages: the batter that takes just minutes to make and the hot, rum-spiked cocktail. One batch of homemade batter will last months in the fridge and can fill many mugs on cold winter evenings. To mix the cocktail after a long day playing or working in the snow, simply to boil some water, stir in the butter batter, and splash in some rum. Ready, set, done.
Learn more about making your own mix and get the complete recipe for Hot Buttered Rum in my column.
Make it, share it.
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As I explain in my column, freshly ground spices are worth the effort for this simple batter. I also recommend Homemade Vanilla Extract as an easy beverage upgrade. If you don’t yet have this homemade infusion in your kitchen, be sure to choose pure vanilla extract rather than imitation.
For the beverage, I’ve been using a white rum from one of our local distilleries: Whistling Andy. You can also try the batter mix with brandy or whiskey, or stir it into coffee or black tea for a nonalcoholic cup.
If you’re keen to expand your winter beverage lineup, here are a few other recipes on the blog. You can find more in the recipe index.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic, a digital collection in an easy-to-read PDF format; it’s only available here.