In the 17th century, American colonialists replaced the whisky in their toddies with rum. Then some genius added a pat of butter to the concoction while another added baking spices, and so they created the gloriously unctuous drink we know as hot buttered rum.
If you can’t get a hold of a jar of JT’s Hot Buttered Rum Mix, you can always make your own. Here’s how Justin Taylor makes his.
For the compound butter:
• ½ cup (125 mL or one stick) unsalted butter
• ½ cup (125 mL) firmly packed brown sugar
• 1 tsp (5 mL) each ground cinnamon, ginger, nutmeg and clove
Mix all ingredients together. Pack into a clean glass jar and refrigerate until needed. Makes about 3/4 cup (180 mL).
For the toddy:
• 1-2 tsp (5-10 mL) hot buttered rum compound
• 6 oz (180 mL) hot water
• 1-2 oz (30-60 mL) dark rum (or, if you prefer, bourbon or brandy)
Place butter compound in a mug. Add hot water and stir to dissolve. Add rum and garnish with a cinnamon stick. Serves 1.
—by Justin Taylor
