Nice and toasty on those cold winter nights. But what exactly is it??
Well, Kenneth Roberts, author of the 1937 bestselling historical novel Northwest Passage, says “After a man’s had two—three drinks of hot buttered rum, he don’t shoot a catamount. All he’s got to do is walk up to him and kiss him just once, then put him in his bag, all limp.”
"Dang! It's cold." - Kenny Roberts, Hell's Kitchen, NYC c. 1911
That notwithstanding, in the United States, hot buttered rum’s history dates back to the colonial days. It was in the 1650's when the island of Jamaica began exporting molasses, a byproduct of sugar cane production, to Colonial America. Using the molasses, the New England Colonies began opening distilleries where they began to add distilled rum to hot beverages such as toddies and nogs, creating such beverages as hot buttered rum, eggnog, and many others.
"Hmmmm. Not enough Rum."
Traditionally, a hot buttered rum is made by blending a buttered rum batter with dark rum. Dark rum is rum which has been barrel-aged for a long length of time to retain a deeper, molasses flavor. Those that prefer a milder or a spicier taste may choose the option of using light rum or spiced rum mixed with the batter.
So, how do we do this in our modern over-technological age??
Well, the good folks over at CDKitchen have us all covered…
Slow Cooker Colonial Hot Buttered Rum
Photo : CDKitchen
Yes, you read that right. Hot Buttered Rum in a Crock Pot!
What better after a crumby day at the office and having to shovel out your car twice that day??
Here it is :
Your favorite Slow Cooker or Crock Pot
Some large Coffee Mugs
Spoons (you must have these somewhere)
- 2 cups (450g.) firmly packed Brown Sugar
- 1/2 cup Sweet Butter (that means no salt, lunkhead)
- 1 pinch Kosher Salt
- 3 whole Cinnamon Sticks
- 6 whole Cloves
- 1/2 teaspoon Ground Nutmeg
- 2 cups (475ml.) of Dark Rum (your hangover favorite)
- 2 quarts (1.9 l.) Hot Water
- Heavy Cream, whipped, for topping
- Additional Ground Nutmeg, for topping
Combine the Brown Sugar, Butter, Salt, Cinnamon Sticks, Cloves, and Nutmeg in the Crock Pot or Slow Cooker. Add the Hot Water. Stir well.
Cover the pot and cook on LOW for five (5) hours. (Again, you read that right.)
After five (5) hours, add the Dark Rum; stirring to blend.
Ladle from Crock Pot in warm Coffee Mugs with a scoop of Whipped Cream and a dusting of Nutmeg.
Slurp and enjoy!
Recipe courtesy CDKitchen
Adapted and Copyright by L.M. Sorré