A Hot Brown Buttered Rum is the perfect cozy Christmas cocktail. Made with slow cooked brown butter, it’s guaranteed to warm you up on those cold nights.
Baby It’s Cold Outside
Well. Not really. It’s about 65ºF and sunny here on the East Coast. Thanks, Global Warming. OK, I know that’s not how Climate Change works but hey, the weather outside is lovely. Well, for all of you not in the temperate Christmas Zone, have I got the perfect hot cocktail for your holly jolly Holiday party. Merry Christmas, folks, let’s have a hot brown buttered rum.
So, kids, Mr. Hyde is back and he helped craft this delicious beverage and let me tell you, recipe testing was a NIGHTMARE! We’ll get into that later, though. First thing’s first.
Where The Hell Do You Get Brown Butter?
The brown butter store, duh! No seriously, you have to make brown butter, but it’s so easy to do! Brown butter is just regular butter cooked until the milk solids (proteins) turn brown and achieve a rich nutty flavor. Step 1 in making brown butter is to heat a small light colored saucepan over medium heat. Make sure it’s light colored so that you can better gauge the color of the butter. Next, you throw in a stick of butter. That’s right, the whole stick. Then just let it melt. Once it melts you will see it foam up. That’s just the water escaping as it boils away. Eventually, the water will cook off and you’ll be left with a pan full of milk fats and proteins. These are what we are browning. Continue cooking until it just begins to brown. At this point you can easily burn the butter so immediately drop the temperature to medium-low. Continue cooking until the butter is a light, golden brown and smells nutty. Transfer it to a Pyrex measuring cup to cool. At this point, you’ll notice that you only have about 1/3 of a cup of liquid even though a stick of butter is half a cup. Well you just cooked off about an ounce of water when browning, dummy! That’s where all the water’s gone!
But Where Has All The Rum Gone?!
Ah yes the most important part! Well as I said before, recipe testing was a ::hic:: nightmare. I swear, ociffer! I’m not as think as you drunk I am! Mr. Hyde and must have tried at least 10 different rums before we settled on the perfect one. For this Hot Brown Buttered Rum we decided to go with Banks 7 Golden Aged Rum. It’s actually a blend of 23 different rums from 7 countries (hence the 7). It’s a great rum on its own but mixed in this cocktail it’s absolutely stellar.
You’ve Clearly Started Without Me. Why Am I Not Drunk Yet?
You want one? Let’s make you one! OK so you got your brown butter, you also need some white sugar, an Irish Coffee Mug, and a teakettle. Heat some water in the kettle and when it’s ready just add 1 teaspoon of brown butter and 2 teaspoons of sugar to the mug. Pour in 4 ounces of hot water and stir until the sugar has dissolved. Add 2 ounces of rum and top with whipped cream. Garnish with freshly grated nutmeg.
Well that’s it! Cheers to all you folks and Happy Holidays!!!
Currently Jamming To
This recipe requires a little something special. Here’s a list of what you will need: