Tomorrow, Jan.17, is National Hot Buttered Rum day. To celebrate, I'm heading over to my friend H. Joseph Ehrmann's bar, Elixir, in San Francisco's Mission district. They're having a little party, and hot buttered rums are the highlight. If you don't live in SF, no worries: H has shared his recipe with us, so you can make it in the comforts of your cozy kitchen! While some variations call for a batter, this recipe is less traditional. It combines hot water with butter, whole cloves, and cinnamon sticks. The final concoction is extra-rich in spice with a creamy texture and soothing taste. According to H, it's best enjoyed "in a chilled room, around 40 degrees Fahrenheit."
Sounds like it would be the perfect cocktail after a day of skiing or traveling, so to get the recipe, read more.
1 inch of cinnamon stick (broken to fit inside a tea infuser)
1 sugar cube (recommended: demerara)
4 tablespoons unsalted butter, divided
2 ounces spiced rum (recommended: Gosling's Black Seal Rum)
1/4 ounce St. Elizabeth's Allspice Dram
- In a tea ball or other tea infuser, place the clove, cinnamon stick, sugar cube, and 2 tablespoons of the butter.
- Steep the ball in 4 ounces of boiling water for 3 minutes.
- Add the spiced rum and St. Elizabeth’s Allspice Dram.
- Stir by dipping tea ball 3-4 times. Float the remaining 2 tablespoons of butter on top and serve.
Makes 1 drink.