Warm and buttery Hot Buttered Rum-the perfect drink for a chilly, snowy, or rainy day. So romantic in front of a roaring fire…
This is an idea that has spanned generations. Distilleries started opening in the Colonies in the 1650’s and it didn’t take long for colonists to add Rum to hot beverages. Hence, Totties, Nogs, and Hot-Buttered Rums became a much-loved part of the cold-weather landscape.
The origins of this drink come from India in the 1600s, and comes from the Hindu word ‘Taddy’ referring to fermented Palm sap. For a classic hot toddy, you’ll need hot water, whisky (or bourbon), honey, and lemon. Additionally, a cinnamon stick, herbs or spices would be optional. It is still used today as a home remedy to treat the symptoms of cold and flu. The ingredients are warmed and ingested as a drink to help with sore throat pain, runny nose, and cough. Surprisingly, there is currently no evidence that the alcohol helps with symptoms, there are studies that suggest that honey, lemon and some of the spices do have an effect.
A Nog is any beverage made with beaten eggs, usually with liquor. Nog was a type of strong ale that was mixed with eggs to make the festive drink. These days, we think of eggnog, eggs along with milk, cream and spices like ground nutmeg and ground cinnamon.
Grog is a sailors’ drink from the 17th Century. Specifically, the British Navy in Barbados in the 17th Century, modern-day Jamaica. The country had little beer or wine. However, there was plenty of rum, and it soon became popular among sailors of the British Royal Navy. Unfortunately, the sailors liked it too much, and drunken behavior became a problem. Ultimately the British Naval leadership began adding water and lime to the Rum. Of course, the vitamin C from the limes helped the sailors avoid scurvy. The limes are also the source of the slang term for British – “Limies”.
The term ‘Grog is used loosely today and can be any kind of alcoholic mixture with sugar and citrus juice.
Hot buttered rum is a mixed drink containing rum and hot water or cider, butter, sugar and spices such as cinnamon, nutmeg, and cloves. This buttery and boozy favorite dates back to colonial America, but may originate in Europe.. It is especially popular in the fall and winter and is associated with the holiday season. The classic Hot Buttered Rum cocktail recipe is often made with a creamy Hot buttered rum batter that is stored in the freezer until it is ready to be mixed.
One sip of this Hot Buttered Rum recipe- and Wow- you feel good all over! I like to double the batter recipe and keep it in the freezer. Then it is so quick to put together- and something last-minute guests will love. They will “Suckit Up”. A beautiful drink for the Holidays.
Double this recipe and keep the batter in an airtight container. Keep it handy in your freezer
Suck it Up Buttercup is Soul-Warming and perfect for a Homemade gift. Put a few servings of batter in Holiday plastic container. Pair it with a 50 ml ‘Fun-size’ bottle of Rum- also called a nip(usually around a dollar). Throw in a wooden spoon and our ‘Suck-it-Up Buttercup’ recipe. Wrap it up in a clear gift bag and ribbon and Voila! This gift is fun, interesting, delicious, and low-cost- just keep that batter frozen. Some day your loved one might be feeling the cold doldrums of winter. This could be the perfect pick-me-up!
Substitute Cider for Rum- and you have a delicious non-alcohol version
One Response
This Hot Buttered Rum is so good – I am now keeping a supply of batter in my freezer- so I can bring them out on a chilly day. Love this site ❤️