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 to make Hot Buttered Rum