TGIF! Last Friday before my trip to Curacao!
We have been having a cold snap here in the Fraser Valley. It was down to around minus 4 at night. Im not complaining, because the cold weather is only possible because of the clear blue skys. A full week of sunshine is a rarety during a Fraser Valley winter so we get out our mits and our scarves and get outside.Its a little cold for runners though… Right Debbie?! She has been running 8 or 9 kms every day anyways. Shes hard core!
Although it has now started raining as of yesterday, that sunshine had me out working in the yard and playing with my puppy. Being outside in this cold weather makes me feel like a nice hot drink when I come inside and when I think of a hot drink, I think of Hot Buttered Rum! Im going to blame this one on Ernie and Jenn…
I have talked a little bit about our adventures in Cashe Creek with Jenn’s mom Linda and her man Ernie in our Wild Asparagus Tart post. Its one of mine and Jessica’s favorite place to visit because of the people we are visiting, the horses grazing in the field and the opportunity for us to be outside in the country. In any season. Its much colder in Cashe Creek than the Fraser Valley, but its usually cold and sunny as opposed to cold, wet, and grey.
The first time I had Hot Buttered Rum was when Jenn, Jess, and I went out for a ride and when we came in, Ernie had a hot steaming drink waiting for us. How awesome is that? A 50/50 mix of hot water and dark rum, a little butter, and a sprinkle of brown sugar, all spiced with cinnamon, nutmeg, cloves and a pinch of salt. Its smooth, sweet, salty with a slight bite from the rum.
Its definitely a little bit on the stronger side, but the sweetness and the cinnamon especially takes the edge off.
When Debbie and I made these the other day we chose to blend the drinks with an immersion blender quickly to make the butter mixture froth up and get creamy. Its really good either way. If you blend it its creamy, if you stir only, its not. Ernie never makes it blended, but we thought we would give it a try.
We also actually tried it with coconut oil in place of the butter. It was ok. Not amazing. It just was a little on the bland side compared to the ones using butter.
Ernie also makes this sometimes in a crock pot. I have never tried it, but it would be great for after getting together with friends and playing outside. Snowmobiling, skiing, tobogganing… We have included Ernies crockpot recipe below too.
- FOR THE SPICED BUTTER
- ½ c butter at room temperature
- ½ cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp coarse salt
FOR THE DRINK
- 2 oz dark rum or spiced rum
- 2 - 4 oz very hot water
- 2 - 3 tsp spiced butter mixture
- First make the spiced compound butter.
- Add all the spices and sugar to the soft butter and mix well. Put the butter mixture on a piece of cling wrap and mold it into a log shape. Wrap it tightly and place in the fridge or freezer to harden.
- Heat some water on the stove or in the microwave.
- Place 1 tbsp of the butter mixture in a mug along with the rum. Once the water is hot, pour it in with the rum and butter. Mix well.
- You can drink it just like this or you can blend it up with an immersion blender or a magic bullet like we did. Either way is delicious!
Easy if you are just making one cup.
- 2 qts water
- 1 26oz bottle of dark rum (or 750 mls)
- 3 cinnamon sticks
- 2 cups brown sugar
- ¼ cup butter
- 6 cloves
- 1 tsp nutmeg
- 1 tsp salt
- Place all the ingredients into a crock pot and steep for 2 to 6 hours.
- So easy!