@Zouave1864 Hot Buttered Rum has been around since before the Revolutionary War. I will caution you to NOT watch the thousands of video on Youtube showing how to make a Hot Buttered Rum or On-line recipes calling for ingredients like ice cream or whipped cream. Those are not traditional Hot Buttered Rum recipes. One of the best recipes I've found that comes close to what I was told is a "colonial style" Hot Buttered Rum is:
Ingredients
1 stick (4 ounces) unsalted butter
½ cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Pinch of salt
2 ounces dark or aged rum
6 ounces hot water
Cinnamon stick, for garnish (optional)
Directions
In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined.
In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in refrigerator for future use.
Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred.
I consider it to be close to the recipes from the 1700's because of the "light brown sugar". This is mainly because the light brown sugar of today is made differently than the brown sugar from 300 years ago (or thereabouts). Most of what is on commercial market is made by adding molasses to white sugar. I was also told that in colonial times maple sugar was used instead of brown sugar. That's sounds logical since the majority of the country were in the northeast where sugar made from maple was more readily available and sometimes less expensive.
If you want to put in the time and effort, here is another hot drink recipe that I like to whip up during the holidays. I would mainly make a batch of the batter for parties because it makes a lot of servings. It will keep in the refrigerator for a week or two or it can be frozen. I've always considered it to be like an eggnog but served hot.
Tom and Jerry Batter
6 eggs, separated
1/4 teaspoon salt
1/4 pound butter, room temperature
1-1/2 pounds confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Directions:
Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. mix until the egg whites should form a sharp peak that holds its shape.
Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' (powdered) sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, cinnamon and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
For one drink, put 1 or 2 heaping tablespoons of batter and a shot (or two) of dark rum or brandy (works with bourbon or spiced rum also) in a mug. Add hot water or warm milk and stir. Top with freshly grated nutmeg.
Makes a good non-alcoholic treat for the kids and non-drinkers by leaving out the booze.
@PappyJoe, @Zouave1864 Those recipes sound good, but too much work for a single or few drinks for me.
I just use this K.I.S.S. recipe🙂 2oz. of Meyer’s Dark rum (or to taste😉) 1 tbs. Brown sugar 1 tbs. Land-O-Lakes salted butter sprinkle of cinnamon sprinkle of nutmeg pour over ~ 6-12 oz. water just off the boil quick stir and mmmmm😋
@PappyJoe I’d love to have a party with the guys here, sit around, smoke a pipe, drink a cocktail, tell lies…I mean stories🙂. It would be great to need a big batch of Hot Butter Rum and/or Tom & Jerry batter , and the liquor to go with it, to share and polish off🙂
Happy Thanksgiving, all! Watching college hoops while enjoying Tree House Brewing Company (Charlton, MA) Milky Haze American Double IPA, with a single barrel bourbon from Nevada HSC Distilling, Smoke Wagon Private Barrel.
That one is especially good for appreciating the aromas of rum. Close proximity to one’s nose makes it a different experience from the Pappy rum glass, which is also great. Both are excellent, but different.
BTW, I now prefer the Diplomatico Planas to the Montuano. It’s best as a sipping rum IMHO. The Planas is also slightly higher in ABV, at 94 proof.
At Thanksgiving dinner last night, six of us enjoyed the season’s first eggnog with the Planas.
@Londy3 It sounds like @jim102864 and myself could use the recipe to your “Thanksgiving” Bourbon Cocktail……unless it sucked ass, then we are probably good without it😬
Returned for a weekend trip to my son on the other side of the state. I took advantage of my trip to make a stop at Pipers Haven in Lafayette, LA to check out what they had available. Unfortunately they had very few - like maybe only five different tins - of tinned tobacco but they did have about 20 bulk blends. It was also refreshing to see a pipe shop that didn't try to obscure the fact that what they were selling were bulk blends from Lane, Sutliff or STG. They did add their own nicknames to the charge, but the label also told you what the bulk blend was.
I picked up two ounces of Hot Chocolate and 2 oz. of "Log Cabin" which was a Maple Walnut bulk blend.
All in all, it was a nice shop and they did have a nice smoking lounge with about six or seven pipe and cigar smokers sitting around.
Now, to the drink. I decided to have a bowl of the Hot Chocolate and my drink of choice was 8-ounces of a flavored dark roasted coffee labeled as Jim Beam. I added two ounces of J.T. Meleck 100% Rice Whiskey and two ounces of Coffeemate Peppermint Mocha creamer.
It went very well with the 45F temperature and the Hot Chocolate pipe tobacco.
Comments
Hot Buttered Rum has been around since before the Revolutionary War.
I will caution you to NOT watch the thousands of video on Youtube showing how to make a Hot Buttered Rum or On-line recipes calling for ingredients like ice cream or whipped cream. Those are not traditional Hot Buttered Rum recipes.
One of the best recipes I've found that comes close to what I was told is a "colonial style" Hot Buttered Rum is:
Ingredients
1 stick (4 ounces) unsalted butter
½ cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Pinch of salt
2 ounces dark or aged rum
6 ounces hot water
Cinnamon stick, for garnish (optional)
Directions
In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined.
In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in refrigerator for future use.
Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred.
I consider it to be close to the recipes from the 1700's because of the "light brown sugar". This is mainly because the light brown sugar of today is made differently than the brown sugar from 300 years ago (or thereabouts). Most of what is on commercial market is made by adding molasses to white sugar. I was also told that in colonial times maple sugar was used instead of brown sugar. That's sounds logical since the majority of the country were in the northeast where sugar made from maple was more readily available and sometimes less expensive.
Tom and Jerry Batter
6 eggs, separated
1/4 teaspoon salt
1/4 pound butter, room temperature
1-1/2 pounds confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Directions:
Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. mix until the egg whites should form a sharp peak that holds its shape.
Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' (powdered) sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, cinnamon and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
For one drink, put 1 or 2 heaping tablespoons of batter and a shot (or two) of dark rum or brandy (works with bourbon or spiced rum also) in a mug. Add hot water or warm milk and stir. Top with freshly grated nutmeg.
Makes a good non-alcoholic treat for the kids and non-drinkers by leaving out the booze.
@PappyJoe for the past few years I have been making Smoking Bishops for the Christmas season. Worth giving it a try, you won't be disappointed
Those recipes sound good, but too much work for a single or few drinks for me.
I just use this K.I.S.S. recipe🙂
2oz. of Meyer’s Dark rum (or to taste😉)
1 tbs. Brown sugar
1 tbs. Land-O-Lakes salted butter
sprinkle of cinnamon
sprinkle of nutmeg
pour over ~ 6-12 oz. water just off the boil
quick stir and mmmmm😋
You're right.
The recipes I posted were for party size batches.
I’d love to have a party with the guys here, sit around, smoke a pipe, drink a cocktail, tell lies…I mean stories🙂. It would be great to need a big batch of Hot Butter Rum and/or Tom & Jerry batter , and the liquor to go with it, to share and polish off🙂
Reminds me of a fishing song on an album I had.
The song mentioned "Telling Lies and Tying Flies."
Good to see that you are still with us and posting again..
Special Thanksgiving day pomegranate and cranberry bourbon cocktail.
Pairs very well with PS lux English
Salute y'all
I think you mean @Londy3 ?
And it is still my favorite rum glass.
I've been thinking about getting the one on the left though.
That one is especially good for appreciating the aromas of rum. Close proximity to one’s nose makes it a different experience from the Pappy rum glass, which is also great. Both are excellent, but different.
BTW, I now prefer the Diplomatico Planas to the Montuano. It’s best as a sipping rum IMHO. The Planas is also slightly higher in ABV, at 94 proof.
It sounds like @jim102864 and myself could use the recipe to your “Thanksgiving” Bourbon Cocktail……unless it sucked ass, then we are probably good without it😬
I picked up two ounces of Hot Chocolate and 2 oz. of "Log Cabin" which was a Maple Walnut bulk blend.
All in all, it was a nice shop and they did have a nice smoking lounge with about six or seven pipe and cigar smokers sitting around.
Now, to the drink. I decided to have a bowl of the Hot Chocolate and my drink of choice was 8-ounces of a flavored dark roasted coffee labeled as Jim Beam. I added two ounces of J.T. Meleck 100% Rice Whiskey and two ounces of Coffeemate Peppermint Mocha creamer.
It went very well with the 45F temperature and the Hot Chocolate pipe tobacco.
It was actually a big hit. When I come back home I will let you know what I made. I'm in TX this week.