Hot Buttered Rom – Flathead Beacon

Hot Buttered Rom – Flathead Beacon

Few drinks warm you from head to toe like a hot beverage with a shot of alcohol. Whether your preferences go for a spit coffee or cocoa, a toddy or mulled wine cider, the full alcoholic punch of spicy wine with vodka or a sweet buttery rum, these cocktails are made for the Montana winters: apr├Ęs ski, for holiday gatherings or next door A roaring fire on a lazy cool day.

My dad is a fan of a hot buttered rum variant that mixed lots of butter and sugar into a pint of ice cream, with a sprinkle of nutmeg as a garnish. More ice float than spicy cocktail, it was always too sweet and rich for my taste. My version still contains enough fat and sugar for you to know you’re drinking a special treat, but it’s really about spice.

Although this recipe requires ground spices, grinding the whole self will give your drinks the best flavor. A spice grinder or pure coffee grinder lets you quickly whisk the spices into a fine powder. Mix these into a dough that you store in the fridge and your winter heater is ready in the time it takes to boil water.

With all the flavor in the dough mixture, I prefer a white rum rather than a dark or spicy one. I mix my latest batch of puff pastry with the white rum handmade by Whistling Andy in Bigfork. It has a touch of blackstrap molasses that comes through the other flavors in the mug and nicely balances the spice mix and my homemade vanilla extract (visit TwiceAsTasty.com to get that recipe).

Warm greased room

Serves 16

For the puff pastry:

1 cup unsalted butter, room temperature

1 cup brown sugar

1 teaspoon crushed nutmeg

1 teaspoon crushed cinnamon

1 teaspoon crushed cloves

1 teaspoon crushed allspice

1 teaspoon pure vanilla extract

pinch of sea salt

For a room cocktail:

6 ounces of hot water

2 tablespoons Puff pastry

2 ounces of white rum

In a medium bowl or food processor, whisk the butter and sugar until smooth. Blend or stir the ground spices, vanilla and salt into the butter mixture until thoroughly mixed. Pour all the mixture that you do not intend to use immediately into a container, cover and refrigerate; it lasts many months.

To serve, bring the water to a boil, remove from the heat and wait about a minute. Pour 6 ounces of warm water into each mug. With a small whisk, stir the dough vigorously until it dissolves and becomes frothy. Stir in the room and serve immediately.

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