Hot Buttered Rum Cow

Posted by TraderTiki on October 28th, 2007 — Posted in Hot Ones, Rum

I’ve been whipping these together for the wife and myself ever since I made the Hot Buttered Rum Batter. This is a delightful drink done simply, though there are a few tools I would recommend, if you’re into having lots of fun devices. The first being a nutmeg grinder. I’m sure you could get just a regular spice grinder, but a nice grinder like found in this nutmeg grinder post on Kitchen Contraptions is fun to have, stores your spares, and is fun to grind directly over the drink. I have a tendency to keep with Alton Brown in staying away from specialized equipment, but this looks elegant, and the smell of freshly ground nutmeg is just heavenly. The second device that comes highly recommended is a milk frother, again like the one in this frother post at Kitchen Contraptions. It’s unnecessary, and usually means you have to stop pouring well before the lip of the glass, but it adds a nice foamy texture to the top, and really helps stir up the mixture. If there’s anything that makes me weep, it’s the last remnants of a good hot buttered rum batter sitting at the bottom of the glass, so use one of these or stir like crazy!

Hot Buttered Rum Cow

Hot Buttered Rum Cow

  • 1 tsp Hot Buttered Rum Batter (see the recipe here)
  • 1.5 oz Gold Puerto Rican
  • .5 oz Dark Jamaican Rum
  • 6 oz. Whole Milk

Preheat mug by filling with warm water. Warm the milk on the stove (microwave if you’re impatient) until hot, but still drinkable. Toss the water in the mug and premix the rum and batter, then fill with milk and stir thoroughly. Serve with grated or grinded nutmeg on top.

Just to make it clear, use whole milk, none of the watered down stuff (which my father would so eloquently call lizard piss). Using the skim stuff is nowhere near the same. Regarding the rum, I’m going on Trader Vic’s Book of Food and Drink word with the combo here, but I’ve drifted from this to using a straight 2 ounces of Myers’s. I like the rich dark punch of molasses it gives to the drink, as well as most of the other drinks involving dairy. It’s not smooth like a gold or light, but it punches right through to make sure you know you’re drinking RUM.

Now, I’ve got to be honest with you, the picture in the post is not of the above recipe. The recipe above tends to be a bit whiter, and of course, with the frother, quite a bit frothier. The drink picture above is the same mix, but replacing the milk with egg nog. Honestly, this makes it a bit too much of a good thing, as the egg nog sits just fine on it own with no need for assistance from the batter. Still, it’s a nice way to pack on some pounds for the winter weather.

If you liked that post, then try these...

Holidays in the bottle
As the month of October beings to wane, and the weather grows cooler, the desire to build a hefty layer of fat and hibernate until spring grows ever stronger.

Black Stripe
Looking outside today, the weather is certainly ripe for some nice winter warmers, at least for my thin skin.

Hot Buttered Rum Batter, and what it can do.
And so he goes on again about the dwindling daylight, the halcyon days of summer sunbeams fading like the dead leaves on the road.


2 Comments »

Comment by Craig Hermann

As snobby as I can be, The wife and I have limited our milk to known local sources that pasture their cows. Milk from Grass-fed cows is naturally cream-colored and much more flavorful than corn-fed dairy. I like Organic Valley myself. Whole milk too - none of this skim nonsense. When the cows are grass fed, the milk’s fats are omega-3 fats. The cows are healthier, no need for antibiotics or growth hormones.

Posted on October 29, 2007 at 8:57 am

Comment by Rick

This sounds quite delicious. You have prompted me to begin warm drink creation!

Posted on October 29, 2007 at 9:16 am

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