Rum Toddy Redux

If the idea of another season of long, frosty evenings leaves you feeling hungry for spring, I'd like to share a good reason to love the cold weather.  Around the holidays, I always make a big batch of rum toddy mix.  This stuff is more than simply delicious; it's a memory in the making.

The batter is a do ahead task and can easily sit in the fridge from Thanksgiving to Christmas without a problem.  The ingredients include plenty of aromatic and delicious spices like ginger, cinnamon and cloves.  It has a butter base and is rich in brown sugar and honey, too.

Here's how it works: After mixing up a batch of batter, you spoon it into boiling water, add rum (or another libation) and finish it off with a little whipped cream and fresh ground nutmeg (if you like).  Nothing -- I mean noting -- not a hot bath, not a back rub and not an unexpectedly clean kitchen, has more appeal than 15 quiet, indulgent minutes with this delicious drink. 

Hey, I'm not even much of an alcohol drinker, and I look forward to making this mix -- and the resulting steaming cups of rum toddy -- every, single year. Do yourself a favor and give it a try. 

I included the actual recipe in a previous post.  You can find it here.

The Best Rum Toddy Recipe Ever  

While you're at it, here are a couple of other posts that may interest you until next time:

Pumpkin Pie Spice Recipe 
Thanksgiving at the Last Minute - Tips and Tricks
Sage is Good for More than Stuffing