In honor of the (cough cough wheeze, welcome to the typical Montana winter) cold snap that has blanketed the country this week, here’s a recipe for a very nice Hot Brown Buttered Rum that we’ve played with off and on for a few years.
It’s more along the lines of the ‘classic’ versions of the recipe and isn’t intended to be a dessert-in-a-glass drink packed with half and half, cream and ice cream, though there’s certainly nothing wrong with those versions.
Friend of the Chi Chef Libby has even taken to browning the butter (‘just a bit’ she insists) along with the spices and brown sugar before adding the water and cider, assuring that it adds a nice depth to the overall flavor. You don’t have to go to the trouble, but by damn, she’s right.
Have one of these tonight and think about those early April hatches on the Missouri coming up; winter won’t last forever.
2 cups water
2 cups apple cider
1 stick (1/2 cup) unsalted butter
1/2 cup packed dark brown sugar
2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt
1 and 1/2 cups dark rum
In a large saucepan over medium heat melt the butter along with the brown sugar, cinnamon, nutmeg, cloves and salt. (See the comments above about browning the butter…)
Add the water and cider, bring to boil, then reduce heat and simmer for 15-20 minutes, whisking now and again. Remove from heat, stir in the rum and go to it.
Enjoy.
