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Hot buttered rum

By Lia Sanders on 16/01/15 9:00 AM

It is dark outside and doesn’t look like it is about to get any brighter for a looooooong time. Indulge yourself with this Tolkien-sounding brew. True, the method to make hot buttered rum is a little fiddly as you have to first make the buttered broth, but it is well worth it to enjoy creaminess rather than greasiness.

Brown Buttered Broth

1 pound butter
1 pound dark brown sugar
6-8 3-inch cinnamon sticks
60 whole allspice berries
5-6 star anise pods
3-inch piece of fresh ginger, sliced thin
70 whole cloves
1 vanilla bean, split and scraped
1/2 teaspoon salt
8 ounces water


Brown the butter in a saucepan over medium-low heat. Fry the spices and ginger in the butter. Add the water and sugar. Stir until the sugar dissolves. Simmer for 10 minutes, then remove from the heat. When the liquid is room temperature, pour into a bowl or container and place in the refrigerator until the butter solidifies. Strain out the solids, discard and reserve the broth in the fridge.

Hot “Buttered” Rum

1 1/2 ounces Mount Gay Black Barrel rum
1/2 ounce Gosling’s Black Seal rum
5 ounces Brown Buttered Broth, heated
Whipped cream


Pour everything into a latte glass, top with a dollop of whipped cream and serve.