Hot Buttered Rum with Ginger and Cinnamon
Recipe information
Yield
serves 4
Ingredients
4 tablespoons Ginger Simple Syrup (recipe follows)
1 cup dark rum
4 cinnamon sticks
4 cups boiling water
4 tablespoons Ginger Butter (recipe follows)
Ginger Simple Syrup
4 ounces fresh ginger, thinly sliced
1/2 cup water
1/2 cup granulated sugar
(makes 3/4 cup)
Ginger Butter
3 pieces crystallized ginger, finely chopped (about 2 tablespoons)
1/2 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
(serves 8)
Preparation
Step 1
Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each. Stir well.
Step 2
Top each serving with 1 tablespoon ginger butter. Serve immediately.
Ginger Simple Syrup
Step 3
In a small saucepan, bring all ingredients to a boil over medium heat. Cook 2 minutes. Strain the mixture through a sieve, discarding ginger. Store in an airtight container in the refrigerator up to 1 week.
Ginger Butter
Step 4
In a small bowl, stir ingredients with a fork until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour, before slicing into eight rounds.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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