Wednesday, December 19, 2007

Hot buttered rum

I'm not a rum drinker, but there's nothing Big S. likes better than this on a chilly northern CA evening. Many recipes for hot buttered rum include melted vanilla ice cream. This is a slightly less rich version.

In a table top mixer, combine
2 sticks unsalted butter, softened to room temperature
1 1/2 cups brown sugar
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Mix well, adjusting spices to taste. I've also added small amounts of ground cardamon, ginger, and/or clove. I keep a jar of this in the refrigerator throughout the season. It's ready to offer in only the time it takes to boil water.

To serve, place two heaping tablespoons in a mug, add a short (or two) of rum, and fill the rest of the mug with boiling water. Garnish with a cinnamon stick and piece of orange peel. Hold up to chin and inhale. . . .


Sorry—only stock photos for a while! The digital camera bought the farm and has been shipped off to the service center (thank goodness it's still under warranty!). Another reason to let Sophie open the pink digital camera her dad got her early. I think I'm going to make her the official photographer of Figs, lavender, and cheese. Stay tuned for much improved photos!

1 comment:

Libby said...

In my book, hot buttered rum = hot buttered yum. :)