Have You Ever . . .
Thrown some kernels in the air popper, walked away to grab a celebratory glass of wine, and then returned a few minutes later to realize that you forgot to put a bowl on the countertop? Bonus points if you find your pajama-clad kiddos hopping around in your snack while trying to toss it in each others mouths like seagulls.
In my pre-mama days, the holidays most often included a cocktail dress and a slow dance underneath the starry night sky. This year, though, Daddypotamus and I are sticking close to home: not eating popcorn off the floor, playing MASH to predict our future, attempting yoga poses we have absolutely no right to, and watching the fireworks our neighbors seem so fond of setting off.
Oh, and drinking this hot buttered rum courtesy of Kendahl from Our Nourishing Roots, because nothing says wouldn’t-change-a-thing like a full mug of buttered bliss!
Well, nothing except for maybe another creation from her book, Real Cocktails, a collection of homemade alcoholic drink recipes made without dyes, artificial colors, or fake flavors. If you’ve ever wanted to learn how to make cocktail onions, cocktail olives, maraschino cherries, and brandied cherries . . .
Irish cream . . .
aromatic bitters (which are great for digestion) . . .
or hard lemonade, lacto-fermented root beer and cola now is your chance! Click here for more info on the book, or scroll down for the hot buttered rum recipe!
Hot Buttered Rum ~ A Recipe From Real Cocktails
- 1 ounce organic dark rum or spiced rum*
- 1 ounce organic light rum*
- ½ ounce dark simple syrup (see below for instructions) OR 1 tablespoon honey
- hot spiced cider, below (see below for instructions)
- 1 tablespoon spiced butter, below (see below for instructions)
- cinnamon stick, for stirring and garnish
*Alcohol may be contaminated with GMO’s via the grains used or the enzymes used to ferment it. For that reason I always buy organic. Here are some safe brand suggestions from Tree Hugger.
Warm the spiced cider in a saucepan. Add the rum and syrup to a large goblet or mug, then fill the rest of the cup with spiced cider. Stir with the cinnamon stick until the butter is melted, then garnish with the cinnamon stick.
* 5 Minute Dark Simple Syrup
- 1 cup filtered water
- 1 ½ cups whole cane sugar (sucanat, rapadura, etc)
- Boil the water over high heat, then pour in the whole cane sugar and stir until dissolved, less than 5 minutes.
- Pour into a pint glass jar, cap tightly, and let cool completely. Dark simple syrup lasts several weeks in the refrigerator.
** How To Make Spiced Cider
- 1 gallon fresh apple cider, preferably local and unpasteurized (or you can make it at home with a food processor!)
- 8 cinnamon sticks
- 5 star anise
- 12 cloves
- 8 allspice berries, cracked
- 5 cardamom pods, cracked
Simmer all the ingredients together over low heat for at least 2 hours. Strain the solids from the cider and serve in mugs with a cinnamon stick as a functional garnish that doubles as a stirring stick.
***Easy Spiced Butter
- 1 pound butter, softened
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- ½ teaspoon ground cloves
- ½ cup whole cane sugar
In a glass mixing bowl, mix all the ingredients together until well combined.
Want more? Click here to get Real Cocktails!