Hot rum toddy #2

Yield: 12 Servings

Measure Ingredient
1 pounds Dark brown sugar
½ pounds Salted butter
1 teaspoon Ground nutmeg
1 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 teaspoon Ground white cardamom
1 \N Fifth top-quality dark rum (a standard \"fifth\" bottle; 750ml; will serve 12)

I got this from the net years ago, posted by Brian Reid. I make this every year, and it is *wonderful*....

: HOT RUM TODDY -- ultimate hot buttered rum recipe 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 fridge in an old tub. For parties I make up a fresh batch.


1. Put all batter ingredients (everything but the rum) in a food processor and run it until the stuff 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.

2. Scoop the mixture into a leftover container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter.


1. 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.

2. Add 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring.

3. Add 2 jiggers of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum.

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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