When Rum distilleries first began opening on Staten Island around 1664, settlers started adding rum to beverages. Hot Buttered Rum became a classic.
Why Dark Rum?
White/light rum does not have the depth that dark rum has.
• Dark rum is aged longer than white rum. It has a dark color and a developed flavor with brown sugar, caramel, and vanilla accents.
• White/Light rum is clearer and sweeter than dark rum - used more in tropical type drinks.
Makes 4 Mugs of Chocolaty Hot Butter Rum:
Ingredients
- 2 ounces bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon (optional)
- 1/8 teaspoon Sea/Kosher salt
- 3/4 cup dark rum
- 2 1/2 cups water or apple cider
- Mini Marshmallows & freshly grated nutmeg (for topping)
Instructions
1. On low heat, melt butter and chocolate in a double boiler (water shouldn't touch upper bowl), stir until melted. Remove from heat and whisk in cinnamon, brown sugar, and salt.
2. Bring the water/cider to a boil. Remove from heat and whisk in the chocolate mixture and rum.
3. Divide into mugs and top with marshmallows and nutmeg as desired.
Karin Davidson is our editor and began bartending at 21 years old. She elevates taste-buds by offering fresh ingredients and different flavors. Her specialty is asking a few questions and making up a specialized cocktail.