INGREDIENTS

INSTRUCTIONS

I got this from the net years ago, posted by Brian Reid.  I make this
every year, and it is *wonderful*....
:           HOT RUM TODDY -- ultimate hot buttered rum recipe
I started making hot buttered rum from a Trader Vic recipe 15 years ago,
and I have gradually evolved it by adding more spices, more butter, and
less rum.
The way you make a hot buttered rum is to add some "batter" to some rum,
and heat it.  I like to keep a made-up batch of the batter in the fridge in
an old tub. For parties I make up a fresh batch.
   MAKING THE BATTER:
1.  Put all batter ingredients (everything but the rum) in a food processor
and run it until the stuff 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.
2.  Scoop the mixture into a leftover container, and refrigerate.  It will
keep for many months in the refrigerator, even though it contains butter.
   MAKING THE DRINKS:
1.  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.
2.  Add 2 generous tablespoons of batter.  Stir until the batter dissolves
in the hot water. I use a small wire whisk for this stirring.
3.  Add 2 jiggers of the best rum you can afford.  When I make this in
quantities for parties I like to use Myers Dark Rum.
One theory of hot-toddy making is that it is impossible to use too much
batter, and you should keep stirring more in until you are bored with
stirring.
Another theory of hot-toddy making is that it is impossible to use too
much rum, and that you should keep stirring in more until your friends
panic.
URIBE%JARTHUR@UUNET.UU.NET
(LYDIA M. URIBE)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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