I love a hot drink in the winter. Not just the drink itself, but the anticipation of it as you trudge home in the cold, that first sip sending warmth flooding through your chest. Breathing in the steam, letting the spices and alcohol tickle your nose, even as your fingers are still stiff with cold. When I lived in Prague, a plastic cup filled to the brim with sweet mulled wine from the closest street vendor was a much-anticipated afternoon ritual, with a sleeve full of candied almonds in the other hand when I was feeling indulgent. As we get into the holiday season, with Thanksgiving right around the corner and Christmas following close behind, I want to share a few of my favorite seasonal drinks to help you get in the spirit, whether you’re cozying up to the fire with a good book or throwing the season’s best party.
A little while back I reviewed a cookbook called Winter Cocktails, and I mentioned that the recipe we’ve been enjoying the most is Burnt-Sugar Hot Buttered Rum. We tried it a day or two after we received the book, and liked it so much that we whipped up a few big batches for our Halloween party a few weeks later. So far, everyone who has tried it has wanted seconds. It’s made by creating a dark amber caramel, adding a few cups of water to make a thin syrup, and then serving the hot, sweet syrup with an equal part rum and a pat of vanilla-butter melting into the top. It’s rich and over the top and a surefire way to get toasty fast, in both senses of the word. Give it a try the next time you’re feeling chilled.
Burnt-Sugar Hot Buttered Rum
Recipe adapted slightly from Winter Cocktails. Serves 6.
Note: We like to make these strong, with almost equal volumes of syrup and rum. Start with 1.5 oz of rum per glass, and taste as you go to find the ratio that works for you.
- 2 TBS softened salted butter
- 1/2 tsp vanilla extract
- 2 tsp dark brown sugar
- 1/8 tsp ground cinnamon
- 3/4 c. sugar
- 1/4 c. + 3 c. water, divided
- 9 to 12 oz. dark rum
- Stir together the softened butter, vanilla extract, brown sugar, and cinnamon until smooth. Set aside
- Stir together the sugar and 1/4 c. water in a large heavy-bottomed saucepan. Heat over medium-high heat, swirling the pan occasionally, until mixture turns dark amber and just begins to smoke. Carefully add the 3 cups of water – the caramel will bubble violently and seize, so be prepared to stand back. Reduce heat to medium and stir until mixture is smooth. Add 1/2 c. of the hot syrup to each of 6 heatproof glasses, along with 1.5 to 2 oz. dark rum. Add 1 tsp of the vanilla butter to the top of each drink. Serve hot.
This looks incredible…
Can I possibly store the rum to bring over to my in-laws? If so should I separate the vanilla butter and the rum?
Hi Jessica – If you’d like to make this in advance, I would prepare the caramel syrup, and then bring the syrup, butter, and rum separately to your destination. Reheat the syrup, then add the rum and butter so you can still serve the drink warm. If you reheat the drink with the rum already in it, most of the alcohol will boil off, so I wouldn’t recommend that. Hope this helps!
Too bad it’s summer during Christmas up this end of the world otherwise I would definitely be enjoying this a little more often. Will definitely try it out though.
Great photos as well :)
This looks like the perfect cozy winter drink. Now i just need some chestnuts roasting by the open fire. I too miss “svarak” from Prague!
Max Jones-Lloyd says
Reblogged this on In The Garden and commented:
So look: I was jollying around on some wordpress sites and I have found this deliciously wonderful sounding winter warmer, written by a lovely sounding gal and simply have to share it here. I intend to build a big bonfire and sip one of these as the light fades, fork in hand with fire embers flying into the crispy wintery air. One really must make an effort to love the cold. Thank you Katie at the Kitchen Door….
So good. We just made them. Thanks for sharing.