Wednesday, December 29, 2010
Hot Buttered Rum a la Hewlett
This represents the end of one entire section--the drinks section. Now, it only has four recipes, but there is still a sense of accomplishment. We had cookbook Hot Buttered Rum on Christmas Day, when we sat ten people down to dinner, and served Hot Buttered Rum to everyone, including one of my Girl Scouts, who dropped in because she happened to be a few blocks away. Disclosure. My Girl Scouts graduated from high school in 2003 and have an average age of 25.
There was a lot of vibrant conversation to go with the steamed up windows in the kitchen. This recipe isn't the easiest thing for a group, although it seemed to be just the ticket on a cold day. You have to mix each cup individually, and having to stop, locate the brown sugar and the rum, and pour a glass for whoever wanted it was somewhat time-consuming.
Hot Buttered Rum
1 teaspoon light brown sugar
1/4 teaspoon minced lemon rind
3 shakes cinnamon
1 shake nutmeg
1 jigger light rum ( a jigger is about 4 tablespoons)
1. Combine the brown sugar, lemon rind, cinnamon, nutmeg and rum in a warmed ten-ounce glass.
2. Fill with boiling water and rop in a generous teaspoon of sweet butter.