Monday, May 19, 2008

Hot Rum Toddy Recipe

1 lb Dark brown sugar
1 teaspoon of White cardamom
1/2 lb Butter, salted
1 teaspoon of Nutmeg, ground
Dark rum, top-quality
1 teaspoon of Cinnamon, ground
1 teaspoon of Cloves, ground
MAKING THE BATTER: Put all batter ingredients (everything but the rum) in
a food processor and run it until the mixture turns creamy. Fold it down
once with a rubber spatula to make sure the spices are blended in, and run
the food processor some more.
Scoop the mixture into a plastic container, and refrigerate. It will keep
for many months in the refrigerator, even though it contains butter.
MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The
easiest way to do this is to put a mug of hot water in the microwave. If
you don't have a microwave, then fill the mug with boiling water, pour it
out, then fill it half full of boiling water.
Add about 2 generous tablespoons of batter. Stir until the batter
dissolves in the hot water. I use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make
this in quantities for parties I like to use Myers Dark Rum.
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