Episode 52: Sugar House gold rum
5 Minutes of Rum episode 52: Sugar House Gold Rum, spices, and Hot Buttered Rum.
Hot Buttered Rum
2 oz rum (Sugar House gold rum)
4 oz boiling water
2 tablespoons hot buttered rum batter (recipe below)
Add batter to a warmed coffee mug and add 2 ounces of the boiling water. Stir to dissolve. Add the rum and remaining water and stir to combine. Server with fresh grated nutmeg (and a cinnamon stick, if you’re inclined).
Hot Buttered Rum batter
4 oz butter
8 oz demerara sugar
1/4 tsp fresh ground nutmeg
1/4 tsp ground ginger
4 cardamom pods
1 tsp whole cloves
1 tsp whole all-spice
half a cinnamon stick
Grind cardamom, cloves, all-spice, and cinnamon into smithereens in a blade coffee grinder. Cream the butter and demerara sugar in a stand mixer (use the paddle attachment). After the sugar and butter are well-integrated (about 5 minutes), add all of the spices and blend until it comes together. Store in an airtight container in the refrigerator. And of course, adjust the spices to taste. This is a strongly flavored spice mix.