|Snow on the Water|
As the snow fell gently this weekend here in the southeastern portion of
(the first—and hopefully last—snowfall of the year!) it was a great opportunity
to curl up by the fire with a hot toddy in hand. The Ormerod favorite beverage to do that with
is a Hot Buttered Rum. As often happens,
my real life overflows into my characters lives and the scene I wrote today had
them drinking hot buttered rums. Aha! I thought to myself. A
perfect blog topic, too!
So here is the official Ormerod Family Hot Buttered Rum recipe, passed down through the generations. Enjoy!
1 cup soft butter
2-1/4 cup packed light brown sugar
3/4 cup honey
2 tablespoons rum extract
1 tablespoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves.
Cream butter and brown sugar. Add all other ingredients and mix well. Keep in a tightly closed container in the refrigerator until ready to use.
To make a mug of Hot Buttered Rum:
1 tablespoon rum butter (recipe above)
1 ounce dark rum
Fill a mug with boiling water, add the rum butter and dark rum. Add a dollop of butter on top. Garnish with a cinnamon stick if desired.
Note, the drink can be served “virgin” for the under-21 crowd by omitting the dark rum.