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Old 11-27-2007, 04:02 PM   #1
Milicent
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Default Warm/Hot Rum Drink Recipes for the Winter

The weather is finally turning cold in Fort Worth (we actually had a little snow on Thanksgiving for the first time in as long as I can remember), so hot drinks are definitely in season. Any one have a recipe they'd like to share?

Here is my contribution: Hot Spiced Rum Punch. Christmas Day is not complete unless a batch is made and consumed with all the company.

3 T. whole cloves
3 oranges
2 cinnamon sticks
1/2 gallon apple cider
1 1/2 cup dark rum

Preheat oven to 350 degrees F.
Stick cloves into oranges evenly, place them in a baking dish, and bake for 45 minutes.
Heat cider and cinnamon sticks in a large saucepan.
Remove the oranges from the oven and make holes over the entire surface of each with a fork.
Put the oranges in a punch bowl, pour in hot cider and cinnamon sticks, and stir in rum.
Serve warm.
Makes 12 servings.
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Old 11-27-2007, 09:11 PM   #2
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That sounds very good and would fill the house with a nice aroma as well. A good hot rum punch usually includes clove, cinnamon and citrus or apple cider and dark rum in the ingredient list.
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Old 11-27-2007, 10:24 PM   #3
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This weekend in New York I had a hot buttered rum with apples and raisins. It was absolutely delicious. The bartender would not give me his recipe. I think he used Mount Gay Rum.
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Old 11-27-2007, 10:33 PM   #4
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Quote:
Originally Posted by Hank Koestner View Post
hot buttered rum with apples and raisins. It was absolutely delicious.
Damn, that sounds like a winning combination.... I might have to sit down some night and experiment...
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Old 10-28-2008, 09:50 PM   #5
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It's cold and windy and I'm not ready for it. Does anyone have any more ideas for hot rum drinks?
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Old 10-29-2008, 08:07 AM   #6
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We got our first Nor'easter of the season last night. With the wind howling and the snow flying, it was a perfect night for a hot buttered rum. I made mine with Mount Gay sugar cane, and my wife's with ElDorado 5 year. Both were well appreciated.
The recipe I used was:
1 C brown sugar
1/2 stick butter
1 t cinnamon
1/2 t vanilla
1/4 t allspice
Blend ingredients well. Add 2T of that mixture to a mug with 1-3 oz rum (depending your mood) and fill with boiling water. Top off with a little fresh grated nutmeg.
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Old 10-29-2008, 11:02 AM   #7
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I've read lots of recipes for hot buttered rum, however, I've never been really tempted to make it because of the addition of hot water. It just doesn't sound good for some reason. Maybe hot cider? Or does the spice mix make some sort of tea out of the water?
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Old 10-29-2008, 11:16 AM   #8
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All of the spices plus the brown sugar and butter make for a very flavorfull drink. Hot apple cider also works well.

Last edited by LCchemist; 10-29-2008 at 02:49 PM. Reason: corrected typo
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Old 10-29-2008, 12:00 PM   #9
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Quote:
Originally Posted by lperry View Post
It just doesn't sound good for some reason. Maybe hot cider? Or does the spice mix make some sort of tea out of the water?
The spice/sugar/butter do make a creamy-rich-spicy tea; apple cider does work well, and so does any tea (i would go with a light Darjeeling, or a bright green tea) but do try it with water for a fun surprise.

Here is a recipe from Modern Mixologist

Toni is a cocktail genius:
Quote:
Hot Buttered Rum
Ingredients :
* 1 pound light brown sugar
* 16 tablespoons (2 sticks) unsalted butter, at room temp
* 2 teaspoons cinnamon
* Freshly grated nutmeg
* 1 to 2 teaspoons allspice
* 2 teaspoons vanilla extract

For each drink:
* 1-1/2 ounces rum, preferably Mount Gay Eclipse
* Boiling water, as needed

For the batter:Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.

For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.

*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months..
If you quarter the recipe you can get enough to try, but i recommend doubling it
My Version:
* 1 pound brown sugar
* 2 sticks salted butter, at room temp (salted is tastier)
* 3 -4 teaspoons cinnamon
* Freshly grated nutmeg-only fresh, and and be liberal
* 2-3 teaspoons allspice
* 3 teaspoons vanilla extract

Any rum--experiment; Water/Apple Cider/light tea all great.
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Old 10-30-2008, 03:35 AM   #10
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Grog is a classic (this is a German version I am aware of):

Half a lemons worth of juice
1 cinnamon stick
3 cloves
2 or 3 teaspoons of sugar
1-2 shots of rum
Pour in a tea cup then fill with hot water and let steep a bit

(you can also add some ginger)

Having only made this with Myers previously, now I'm looking forward to trying some other rums in this simple but yummy drink.

Any suggestions?

pbc
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