January 17th is Hot Buttered Rum day in the United States. If you’re like me, chances are you’ve heard of the cocktail before, but maybe haven’t had one. The drink actually dates back to colonial days. In the 1650s Jamaica had started importing rum into Colonial America, and people started mixing rum into tea to make things like toddies, as well as nogs (hello, eggnog!), and creating hot buttered rum.
Hot buttered rum is traditionally made by blending together dark rum, butter, hot water or cider, and spices such as nutmeg, cloves, and cinnamon. As you might guess, it’s typically served during colder months. It admittedly sounds a little gross (Drinking butter? What?), but it can actually be quite delicious. Here’s how to make your own:
2 oz. rum
1 tbs butter
2 tbs sugar
6 oz. cider (or water)
Cinnamon or Nutmeg
Directions: Pour butter, sugar, and rum into a mug and then fill with cider or (if you’re hard core) water. Store until butter melts and sugar dissolves. Top with a sprinkle of cinnamon or nutmeg (or both!) and enjoy.
It’s a weird cocktail, for sure, but could be just what you need to make it through a snowy night this winter.