Hot buttered rum

Jonathan Goodall / 02 October 2015

Jonathan Goodall shares the recipe for hot buttered rum, a 17th century variant of hot toddy that's perfect for cold winter nights.



Hot buttered rum is a smooth, spicy variant on the classic hot toddy, the kind of nightcap that makes you want to go to bed early.

Serves: 1

Ingredients

  • 1 small slice of unsalted butter
  • 2 tsp brown sugar
  • Grated nutmeg to taste
  • Ground cinnamon to taste
  • 50ml (1½fl oz) dark or golden rum
  • Dash of vanilla extract (optional), plus vanilla pod to serve (optional)

Method

In a sturdy glass, mix the butter, sugar and spices until creamy. 

Pour in the rum and an equal measure of hot water, plus the vanilla extract, if using. 

Stir and serve.

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