The Best Hot Rum Toddy Recipe Ever

If you like rum and only try one new recipe for the holidays, make it this one.  This little beauty will make you tolerant of discarded wrapping paper, glasses off their coasters and uncovered goodies littering the shelves of the refrigerator.  Let me put it this way: A rum toddy or two can be positively medicinal during the holidays -- in the nicest possible way.

I've made this concoction many times, adding my own refinements to a basic recipe I discovered online.  It's my favorite. If you try it, I'm pretty sure it'll be your favorite, too.  When you consider your aching feet and the incipient headache that always comes with a surfeit of family fun, is it too much to ask for one beverage that puts a twinkle back in your eye?  Absolutely not!

So here's to a good night's sleep and the lingering aroma of butter and spices on the air.

Hot Rum Toddy Recipe

Ingredients

• 1/2 lb. brown sugar (I like light because that's what I usually have lying around.)
• 1/2 tsp. fresh ground nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom (This one's important - but it's so worth it)
• 1/2 tsp. ground cloves
• 1/2 tsp. ground ginger
• Pinch allspice
• 2 tbsp. honey
• 1 stick of butter (salted is best)
• Rum (Dark rum adds flavor, but I usually serve light.  Hey, why not try both?)

The idea here is to make a butter batter you can use later.

Combine brown sugar and spices. Stir to incorporate.

Add butter and honey. Blend well.  I usually do this with my hands.  

Place the mixture in the fridge (in a resealable container because you'll be dipping into it often). It'll have the consistency of clay or a stiff dough.

The honey and sugar are both preservatives, so the batter will last until Valentine's Day. And isn't that a nice bonus.

To Serve:

Put two rounded tablespoons of batter in a 12 + oz. mug.

Add 6 ounces of boiling water (It really has to be boiling.)

Add 1 1/2 to 2-1/2 jiggers of rum (depending on how strong you like your beverages)

Stir thoroughly (until the sugar dissolves).

Serve with a cinnamon stick for quick DIY stirrer. A dollop of whipped cream is a nice touch, too.

This recipe will make about 8 servings

Special note: Last year I was fooling around and added hot apple cider instead of water.  It was delicious.