Ron G.
TVWBB Wizard
With the weather getting cold, you sometimes need a little something to warm your friends and yourselves up.
This one does the trick!
(I originally found this recipe on the web a few years ago, and "tweaked" the spices a bit.)
1 lb Dark Brown Sugar
1/2 lb unsalted butter chilled & cut into cubes
1 tsp Cinnamon (ground)
1 tsp Cloves (ground)
1 tsp Nutmeg (ground)
1 tsp White Cardamom
Tiny pinch of salt
Good DARK Rum - Myer's works well.
Put all of the stuff above into a food processor, and run it until the mixture turns creamy / is evenly-blended. You can mix it by hand or in a heavy-duty mixer if you don't have a processor.
TO SERVE:
Fill a mug about half-way with HOT water from a tea-kettle or heat it in the microwave.
Add about 3 Tablespoons of the sugar/spice/butter mix
Top with a jigger (adjust to your liking) of Rum
Stir & enjoy
(You can jazz it up with a little fresh-grated Nutmeg on top / serve with a cinnamon stick.)
NOTES:
The "mix" keeps for quite some time (a month or two) if you seal it in an air-tight container, and keep it refrigerated.
Cinnamon - I like Penzey's blended stuff or Saigon Cinnamon (it has a little more hot-cinnamon "zing").
White Cardamom - Penzey's in the pods. It can be a little hard to find, but the White Cardamom is worth the effort. I shell-out the seeds / discard the hulls, and crush/grind the seeds fine in a Mortar & Pestle (it's worth the effort).
Nutmeg - If you have never used whole nutmeg, try it! I used Grenada Nutmeg, grated with a fine razorplane.
This one does the trick!
(I originally found this recipe on the web a few years ago, and "tweaked" the spices a bit.)
1 lb Dark Brown Sugar
1/2 lb unsalted butter chilled & cut into cubes
1 tsp Cinnamon (ground)
1 tsp Cloves (ground)
1 tsp Nutmeg (ground)
1 tsp White Cardamom
Tiny pinch of salt
Good DARK Rum - Myer's works well.
Put all of the stuff above into a food processor, and run it until the mixture turns creamy / is evenly-blended. You can mix it by hand or in a heavy-duty mixer if you don't have a processor.
TO SERVE:
Fill a mug about half-way with HOT water from a tea-kettle or heat it in the microwave.
Add about 3 Tablespoons of the sugar/spice/butter mix
Top with a jigger (adjust to your liking) of Rum
Stir & enjoy
(You can jazz it up with a little fresh-grated Nutmeg on top / serve with a cinnamon stick.)
NOTES:
The "mix" keeps for quite some time (a month or two) if you seal it in an air-tight container, and keep it refrigerated.
Cinnamon - I like Penzey's blended stuff or Saigon Cinnamon (it has a little more hot-cinnamon "zing").
White Cardamom - Penzey's in the pods. It can be a little hard to find, but the White Cardamom is worth the effort. I shell-out the seeds / discard the hulls, and crush/grind the seeds fine in a Mortar & Pestle (it's worth the effort).
Nutmeg - If you have never used whole nutmeg, try it! I used Grenada Nutmeg, grated with a fine razorplane.
