Cinnamon Hot Buttered Rum

Name: Cinnamon Hot Buttered Rum
Cook time: 5 min
Yield: 2 servings
Ingredients: 30 g unsalted butter cut into pieces; 24 g dark brown sugar packed; 2 g ground cinnamon; 0.5 g ground nutmeg plus a little more for garnish; 0.5 g fine salt; 240 ml water hot or freshly boiled; 1 g orange zest finely grated; 90 ml dark rum

This hot buttered rum is built from browned butter, brown sugar, and warm spices, then loosened with hot water and finished with dark rum for a round, aromatic winter drink. The butter gives the surface a light sheen and a fuller mouthfeel, while cinnamon and nutmeg keep the sweetness in check.

By Julienne

Cook time: 5 minutes

Servings: 2

Ingredients

30 g unsalted butter cut into pieces
24 g dark brown sugar packed
2 g ground cinnamon
0.5 g ground nutmeg plus a little more for garnish
0.5 g fine salt
240 ml water hot or freshly boiled
1 g orange zest finely grated
90 ml dark rum

Instructions

Set the saucepan over medium heat and add 30 g butter. Cook until the butter foams and the milk solids at the bottom turn lightly golden and smell nutty, about 2 to 3 minutes. The butter looks lightly browned and smells toasted, not burnt.
Add 24 g dark brown sugar, 2 g cinnamon, 0.5 g nutmeg, and 0.5 g salt. Whisk for 30 to 45 seconds until the sugar starts to dissolve into a thick paste. The mixture looks glossy and evenly combined.
Whisk in 240 ml hot water and bring the mixture just to a simmer, stirring until smooth. If you are using the optional orange zest, add it now and let it steep for 30 seconds. The base is smooth, steamy, and no longer gritty; any optional zest smells aromatic.
Remove the pan from the heat and stir in 90 ml dark rum. Divide the drink between 2 heatproof mugs, then finish each mug with a small pinch of nutmeg. The drink is hot but not boiling, fragrant with rum and spice, and ready to serve.