Careful readers of this space will by now have noticed that our menu choices are sometimes inspired by the National Day Calendar, which alerts us to all manner of celebrations and commemorations, major and minor. Pam's habit of checking the site daily brings welcome variety to these covid times. It sometimes introduces a bit of a challenge as well, since we visit grocers infrequently and cannot (usually) justify an extra trip for a calendar stunt. Fortunately, our larders are full of varied fare and we (especially Pam) are good with substitutions.
All of which is to say:
Happy Hot Buttered Rum Day!
As with the patron in this Food Network video, we were vaguely aware of this drink and thought it simply as a bit of butter with rum. We were "today years old" when we learned that it starts with a batter of sugar, butter, and spices.
Fortunately, it is quite simple and the recipe was forgiving of my unwillingness actually to measure any ingredients. The only substitution I needed to make was mace for nutmeg -- I recently learned that they are similar though mace is much stronger. I gently warmed some butter to soften it, made the batter with brown sugar, honey, and autumn spices.
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| Image: Ironworks Distillery |
I divided the batter between two mugs, divided the last of the excellent dark rum we bought from Ironworks Distillery in Lunenburg, Nova Scotia on our 2018 Bridgewaters Project tour of Nova Scotia, and filled the mugs with boiling water. I stirred thoroughly, and we enjoyed a spicy warm mug as we rewatched a vampire movie.
A perfect afternoon!
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