Hot rum toddy
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Hot rum toddy
  Rum    Drinks  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25483. Report a problem with this recipe.
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      Title: Hot rum toddy
 Categories: Drinks, Usenet
      Yield: 12 Servings
      1 lb Dark brown sugar
    1/2 lb Butter, salted
      1 t  Nutmeg, ground
      1 t  Cinnamon, ground
      1 t  Cloves, ground
      1 t  White cardamom,
           Dark rum, top-quality
           -(a standard "fifth"
           -will serve 12)
  MAKING THE BATTER:  Put all batter ingredients (everything but the
  rum) in a food processor and run it until the mixture turns creamy.
  Fold it down once with a rubber spatula to make sure the spices are
  blended in, and run the food processor some more.
  Scoop the mixture into a plastic container, and refrigerate.  It will
  keep for many months in the refrigerator, even though it contains
  MAKING THE DRINKS:  Fill a coffee mug half full of boiling water.  The
  easiest way to do this is to put a mug of hot water in the microwave.
  If you don't have a microwave, then fill the mug with boiling water,
  pour it out, then fill it half full of boiling water.
  Add about 2 generous tablespoons of batter.  Stir until the batter
  dissolves in the hot water. I use a small wire whisk for this
  Add 2 jiggers (about 3 oz) of the best rum you can afford.  When I
  make this in quantities for parties I like to use Myers Dark Rum.
  *  Ultimate hot buttered rum recipe -- I started making hot buttered
  rum from a Trader Vic recipe 15 years ago, and I have gradually
  evolved it by adding more spices, more butter and less rum.
  The way you make a hot buttered rum is to add some "batter" to some
  rum, and heat it. I like to keep a made-up batch of the batter in the
  refrigerator in an old margarine tub. For parties I make up a fresh
  *  One theory of hot-toddy making is that it is impossible to use too
  much batter, and you should keep stirring more in until you are bored
  with stirring.  Another theory of hot-toddy making is that it is
  impossible to use too much rum, and that you should keep stirring in
  more until your friends panic.
  : Difficulty:  easy.
  : Time:  5 minutes.
  : Precision:  no need to measure.
  : Brian Reid
  : DEC Western Research Laboratory, Palo Alto, CA

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Recipe ID 25483 (Apr 03, 2005)

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