Chris's Wibbage Wet Your Whistle
Hot Buttered Rum
Welcome to 2019!!! One of my New Year’s resolutions was to be better at posting you Weekly Wibbage Wet Your Whistle and I intend to just that. This Week I am going to repost an old one from about the same time as last year…HOT BUTTER RUM. Recently my wife made us some hot butter rum she found on the internet; they were ok but here is a more traditional recipe as well as a brief history of the nice hot drink made famous by our first president.
Let us go back in time and place to New England sometime in the mid 1700’s. It has been 100 years since the landing of Plymouth Rock and the 13 colonies have formed. Molasses imports are coming in to the harbor on a regular basis, which is good as it has found its way in to many of the flavors throughout New England. You are fireside at the tavern with a fresh coat of glistening snow on the ground. You order a drink that has become common place in most taverns, as most taverns have a healthy supply of rum, thanks to the molasses trade, and butter too to make a nice Hot Buttered Rum. Now, New England rum was not as refined or as smooth as Caribbean rum. However, it was cheaper only costing half as much, almost a whole shilling less. Never the less the quality of the rum it did not stop our first president, George Washington, from being very fond of this delicious drink of sugar, spices, butter, and rum.
Hot Buttered Rum
- 1.) 2 cups brown sugar
- 2.) 2 quarts hot water
- 3.) 1/2 cup butter
- 4.) 2 or 3 cinnamon sticks
- 5.) 5 or 6 whole cloves
- 6.) rum (1 ½ to 2 ½ cups depending on how much punch you wish to give it)
- 7.)whipped cream (optional)
- 8.) ground nutmeg to taste (optional)
In a Crock Pot add ingredients from 1 to 5. Set on low cook for 5 hours.
Before serving stir in the rum and if so desired add some whip cream and dust with some nutmeg. I have seen a recipe where they add a pinch of salt to the cook as well. Go ahead and mess around with the recipe till you find what’s perfect for you. Cheers!