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Falling into Autumn

November 2, 2009

I love this time of year.  If you have ever been through the high deserts of Santa Fe, you know why.  The air is cool and crisp, the air smells of pinon fires, the sunsets are the most vibrant of the year.

Autumn also brings a host of flavorful cocktails into mind as we pass from the warm days into the cool nights.  One of the first that pop into my rotation is Hot Buttered Rum.

Recently I did a post on how to make your own Spiced Rum, which lends well to afternoon cocktails, but as the nighttime comes, it is time for a drink to warm the soul.  Here is a simple recipe to make a Hot Buttered Rum Batter.

BUTTER BATTER

1 pound brown sugar

1/2 pound unsalted butter

1 T Ground Cinnamon

1 T Ground Nutmeg

1 T Ground Clove

1 T ground Allspice

1 T Pure Vanilla (I use Mexican vanilla)

1 t ground anise seed

Warm butter to room temperature.  Combine all ingredients in mixer with paddle attachment or with a hand mixer.  If using a hand mixer, do not over beat!  Store in the chill chest for 3 weeks or freeze indefinitely.

To make Hot Buttered Rum

2 teaspoons of batter

1 1/2 oz amber or dark rum (or homemade spiced rum!)

8 oz hot water.

Place batter, rum and 2 oz of water in your favorite mug.  Stir to melt batter.  add the rest of the water, and stir again.

I also like about  1/2 oz of heavy cream added to mine which lends to a wonderfully smooth texture.  Better yet, add about 4 oz of GOOD Vanilla Ice Cream ( room temp again) the batter.  Yum!!

Not  a rum fan?   Ouch, Baby, very Ouch!

 OK do the same with scotch, brandy or bourbon.  Any of the dark liquors that tickle your fancy will make a great drink.

This recipe is also easily adapted for large groups.  Simply multiply the number of drinks by the ingredients, and you can make a large batch for your upcoming party.  Place the ingredients in a saucepan, heat, then  serve it out of a crock pot.  That simple!!

Hope you enjoy!

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