Hot buttered rum
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 has been a popular winter drink for hundreds of years
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.
- 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)
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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