My first experience with Hot Buttered Rum was a dismal failure. It was a girls weekend. We were in our early 20s. It was cold out and someone got the bright idea to make hot buttered rum.
It's one of those classic drinks you see in old movies. The heroes are snuggled up on the couch while it's snowing outside. There's a Christmas tree decorated with popcorn and the mom is preparing a goose. It seems so poetic. How could this go wrong?
Well, for starters we used margarine. FAIL! We also used the only rum we had on hand, which no doubt was also the cheapest. Double FAIL!! It was a disgusting catastrophe.
Recently I received a sample of Ron Zacapa 23 Rum. I'm not much of a rum drinker, so I approached hesitantly but was pleasantly surprised. This dark rum has notes of cinnamon, cloves, vanilla and leaves a lovely sweet finish on your tongue. It was the perfect rum to help me erase my hot buttered nightmare.
Hot Buttered Rum 2.0
2 oz. Ron Zacapa 23 Rum
2 oz. Heavy Whipping Cream
2 oz. Water (filtered)
1/4 oz. Ginger Syrup
1 tbsp. Butter
Grated Cinnamon (approx. 1 tsp.)
Grated Dark Chocolate
In a small pot combine Cream, Water, Butter, and Cinnamon. Heat on medium-high while constantly stirring. Once butter has melted completely, remove from heat.
Add Rum and Ginger Syrup to wine glass or mug. Stir in cream mixture. Top with grated Dark Chocolate.
The result is a Hot Buttered Rum that is rich and flavorful. It leaves you feeling warm all over and ready for a long winter's nap.