Take 100g brown sugar and 50g butter, throw in a food processor and whiz until it forms a thick "batter". Then throw in quarter teaspoons of ground cinnamon, nutmeg and ginger. Whiz again.Rough Jack wrote:I must admit that a hot buttered rum sounds bloody good on a cold day but what is it?
Put a large teaspoon (or two) of the batter in a mug and half to three quarters fill the mug with boiling water. Finish filling the mug with dark rum, but be warned 50/50 rum to water is fairly lethal.
Stir and drink.
Theoretically, that's enough batter for four mugs. It keeps for ages in the fridge, but you need to make a lot if you're going to store it as ours never lasts.
I amazed a Kiwi doesn't know it. I've drunk it at many an Anzac day dawn service just over the water in Oz. (The non-posh version is just sugar, butter, hot water and rum, but the spices definitely elevate it from good to sublime.)
