Today is Hot-Buttered Rum Day! This drink is an alcoholic beverage served warm, with flavors of sweetness, cinnamon, butter, nutmeg, spices, and of course… rich dark rum.
Now for a little history lesson. Hot-buttered rum actually was innovated here in America. It was actually back during the colonial period that molasses (the basis for rum) were being imported to the country from Jamaica. It was during the 17th century that the colonists began mixing the rum with spices and such to create comfort drinks to warm them in the harsh winters. So in honor of Hot-Buttered Rum Day, why not create your own? Check out this recipe:
1 cup of sugar
1 cup of brown sugar
1 cup of butter
2 cups of vanilla ice cream
dark rum of your choice
Mix together the sugar, brown sugar, and butter into a sauce pan. Stir occasionally on low heat until the butter is melted. This may take a few minutes.
Mix your batter with the ice cream in a large bowl. This is your batter, and you want to mix it until smooth. If you do not use all the batter, you can refrigerate it for no longer than 2 weeks. Take a mug and fill about one fourth of the mug with the batter. Then add about one ounce of your dark rum. Mix in a pinch of cinnamon while filling the rest of the cup in boiling (or just really really hot) water. Sprinkle nutmeg or cinnamon on top! I also enjoy adding warm milk froth on top.