Hot Buttered Rum is a traditional British recipe for a classic Bonfire night drink of sugar, butter and spices boiled in water that's finished with the addition of rum and which is served topped with cream and freshly-grated nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Buttered Rum.
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This is a classic toddy that's just the thing for warming you up on bonfire night.
Ingredients:
400g unrefined cane sugar
100g butter
pinch of sea salt
3 cinnamon sticks
6 cloves
1/2 tsp freshly-grated nutmeg
500ml rum
double cream, whipped
freshly-grated nutmeg, to garnish
Method:
Combine the sugar, butter, salt, cinnamon, cloves and nutmeg in a large pan then pour over 300ml of hot water. Stir thoroughly to combine then cover with a tight-fitting lid and cook gently over low heat for 4 hours.
At the end of this time add the rum and stir in to blend. Serve straight from the pan, ladled into warmed mugs. Garnish with a scoop of the whipped cream and a grating of fresh nutmeg.
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