It's that time of year again:The first hot buttered rum of the season

Tonight there is a nip in the air and Husband has a terrible head cold. This can only mean one thing: It's time.


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

This recipe provides a batch to keep in a jar in the refrigerator. How long it lasts depends on how much you entertain. I keep a jar on hand throughout the season. It's ready to offer in only the time it takes to boil water.


HOT BUTTERED RUM

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.

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. . . .