#hot buttered rum recipe
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Toasted marshmallow hot buttered rum (x)
#toasted marshmallow hot buttered rum#toasted marshmallow#hot buttered rum#hot buttered rum recipe#cocktails#cocktail recipe#fall cocktail recipes#fall cocktails#winter cocktails#winter cocktail recipe#alcohol#drinks#drink recipes#food#food blog#recipe#yum#fall recipes#autumn recipes#autumn#winter#winter recipes#rum#rum recipe
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Recipe for Old-Fashioned Hot Buttered Rum
This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.
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Old-Fashioned Hot Buttered Rum - Cocktail
This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.
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Old-Fashioned Hot Buttered Rum - Cocktail
This is an authentic old-fashioned hot buttered rum recipe, except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you! Very tasty and a family favorite.
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Rum Lemon and Manuka Honey Hot Cross Buns
Each year, I bake hot cross buns for Good Friday. And send the recipe to my girlfriend, who once tried and failed to make me bite in one of these beauties when we were spending Easter in London, years ago. Sultanas, you know, not my thing! Thus, if my first attempt had been Mary Berry’s traditional recipe, it was also --no offence to the Queen of puddings!-- my least favourite, however light-handed I was on the raisins. From then on, the dried fruit I used in my buns were luscious figs, soft apricots, jewel-red cranberries, and as the years went on, they became more and more decadent with chocolate and nuts and spirits. Tastes, however, evolve with time. I still would not snack on dried raisins, but if they have been soaked in brandy or rum or whisky overnight, I will happily fold them into buns or ice cream! And thus, as Ava and I are girlfriends again, I’ve also come back to the classic bun: lemon and sultanas, but with my touch of rum and honey from Aotearoa where my love dwells, these gorgeous Rum Lemon and Manuka Honey Hot Cross Buns! A very good Good Friday to all of you, my friends!
Ingredients (makes a dozen):
1/3 cup sultanas
¼ cup Ginger and Lime Rum
1 ¼ cup milk
28 grams/1 ounce unsalted butter
2 heaped tablespoons Manuka Honey
¾ teaspoon Vanilla Extract
3 ¾ cups strong white flour (or bread flour)
1/3 cup caster sugar
1 tablespoon yeast
1 teaspoon salt
1 large lemon
55 grams/2 ounces cold unsalted butter, cut into small chunks
1 large egg, lightly beaten
1/3 cup all-purpose flour
a bit of water
1 tablespoon good quality white rum
1 heaped tablespoon Manuka Honey
The evening before, place sultanas in a clean jar. Pour Ginger and Lime Rum over the dried fruits, and seal the jar. Shake the jar energetically, and leave to soak overnight.
The following morning, drain the sultanas thoroughly, saving the soaking Rum (of which you should have at least a tablespoon) for the glaze. Set aside.
In a medium saucepan, combine milk, butter, Manuka Honey and Vanilla Extract, and heat over a low flame, until just simmering. Remove from heat and let cool, ever so slightly.
In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure the last two don’t touch at that stage. Grate in the zest of the whole lemon. Give a good stir. Add butter, and rub into the flour mixture, until it resembles coarse meal. Dig a well in the middle, and add the egg. Add half of the Manuka warm milk mixture, mixing ingredients together. Gradually add the rest of the milk as you might not need all of it. You should get a sticky soft dough.
Tip dough out on a lightly floured surface, and add Rum-soaked sultanas. Knead them into the dough, for about 3 to 4 minutes.
Return dough to the bowl, cover with cling film, and prove, 1 hour and a half to two hours, or until doubled in size.
Tip dough out onto a lightly floured surface, and knead again, a good 5 minutes, stretching the dough and folding it on itself before turning it and repeating, before returning to the bowl. Cover with cling film, and let dough rise a second time, about an hour to an hour and a half .
Line a baking tray with baking paper.
Again, tip dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a ball, and arrange 12 balls on prepared baking tray, leaving a bit of room between them to allow them to grow and join. Prove one last time, for an hour, until buns are joining.
Preheat oven to 215°C/415°F.
In a small bowl, whisk together flour and water, until you have a smooth paste. Spoon mixture in a small piping bag and pipe a regular horizontal line on each row of buns. Repeat process vertically. Place in the oven, and bake at 215°C/415°F, for 25 minutes.
Combine reserved soaking Ginger and Lime Rum with more Rum and Manuka Honey in a small saucepan. Thoroughly squeeze in the juice of half the lemon, and heat over medium heat, until it just becomes syrup-y.
Once baked, remove Rum Lemon and Manuka Honey Hot Cross Buns from the oven, and brush immediately with the warm Honey and Rum syrup to give them a nice glaze. Leave hot cross buns to cool as long as you can, before enjoying slathered with butter and a nice cuppa!
#Recipe#Food#Rum Lemon and Manuka Honey Hot Cross Buns#Rum Lemon and Manuka Honey Hot Cross Bun recipe#Hot Cross Buns#Hot Cross Bun#Hot Cross Bun recipe#Sultanas#Rum#Ginger and Lime Rum#Milk#Butter#Manuka Honey#Honey#Vanilla Extract#Flour#Strong White Flour#Yeast#Caster Sugar#Salt#Lemon#Lemon Zest#Lemon Juice#Fresh Lemon Juice#Baking#Afternoon Tea#Afternoon Tea recipe#Afternoon Tea and Coffee Cake#Good Friday#Celebratory Food
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Hot Buttered Rum Single Serving
Nothing sets the mood on a cold winter day better than a roaring fire and a hot buttered rum. This is a single-serving recipe.
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Hot Buttered Rum Recipe - How to Make Hot Buttered Rum
Hot Buttered Rum Recipe – How to Make Hot Buttered Rum
Hot buttered rum is the kind of decadent holiday drink you wait all year for—cue the twinkling lights, the fire crackling in the fireplace, and your corniest Christmas mug. The best part of this beverage is right in the title—butter! It’s spiced and melted into each serving to round out the rum and meld all the flavors together. The second-best part is how quick it is to make: No constant…
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#American#autumn#beverages#Buttered#Christmas#cocktail#cocktail party#dinner party#Hot#Recipe#Rum#Thanksgiving#winter
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BIBLIOGRAPHY - “ANIME FOODIES: LAID-BACK CAMP THE MOVIE”
This is the bibliography for our entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp The Movie”. The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.
This is the second Anime Foodies panel which has a formal bibliography of sources. Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.
Bibliography:
Afro. Laid-Back Camp. Vol. 6, Yen Press, 2019.
Afro. Laid-Back Camp. Vol. 7, Yen Press, 2019.
“Anethum graveolens L.” Royal Botanic Gardens Kew, https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:837530-1.
Baker, Liren. “Taco Rice: Okinawa Taco Rice” Kitchen Confidante, https://kitchenconfidante.com/taco-rice-okinawa-taco-rice.
“Braised Yuba (Tofu Skins) with Vegetables” Sunberry Jam, https://sunberryjam.com/braised-yuba-with-vegetables/.
“Buttered Beere 1588” Oakden, https://oakden.co.uk/buttered-beere-1588/.
“Dutch Oven Roast Chicken” Self-Proclaimed Foodie, https://selfproclaimedfoodie.com/dutch-oven-roasted-chicken/#wprm-recipe-container-33149.
“Dutch Oven Roasted Chicken with Vegetables” Camping Adventures, https://adventures.camp/dutch-oven-roasted-chicken-with-vegetables/.
“Finnish Salmon Soup (Lohikeitto)” Skinny Spatula, https://skinnyspatula.com/salmon-soup-lohikeitto/.
Friesen, Katy June. “Where Did the Taco Come From?” Smithsonian Magazine, https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/.
Greg. “Hot Buttered Rum 2 Ways AND Fat Washing! | How to Drink.” YouTube, uploaded by How To Drink, 23 Nov. 2019, https://www.youtube.com/watch?v=cCbEwyntSCM.
“Hokkaido Salmon Hot Pot (Ishikari Nabe) 石狩鍋” Just One Cookbook, https://www.justonecookbook.com/salmon-hot-pot/.
“Hoto Noodle Soup from Yamanashi ほうとう” Just One Cookbook, https://www.justonecookbook.com/hoto-noodle-soup-yamanashi/#wprm-recipe-container-79243.
“Hōtō Noodle Soup (Hōtō Nabe)” RecipeTin Japan, https://japan.recipetineats.com/hoto-noodle-soup-hoto-nabe/.
“Houtou (ほうとう)” Food in Japan, https://www.foodinjapan.org/kanto/yamanashi/houtou/.
“How to make Houtou – Yamanashi local speciality noodle dish recipe” Japanese Cooking Class Tokyo, https://japanesecookingclasstokyo.wordpress.com/2014/01/03/how-to-make-houtou-yamanashi-local-speciality-noodle-dish-recipe/.
“How to Make the Best Tempura 天ぷら” Just One Cookbook, https://www.justonecookbook.com/tempura-recipe/.
Hua, Charlie. “Kiritanpo: Trying out one of Akita’s local specialties” Japan Travel, https://en.japantravel.com/akita/kiritanpo/55809.
“Hypomesus olidus” FishBase, https://fishbase.de/summary/Hypomesus-olidus.html.
“Hypomesus olidus” Integrated Taxonomic Information System – Report, https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=162031#null.
**Ishige, Naomichi. The History and Culture of Japanese Food. London, Kegan Paul Limited, 2001.**
“"Ishikari" Salmon Hot Pot (Ishikari nabe)” NHK World – Japan, https://web.archive.org/web/20201101192650/https://www.nhk.or.jp/dwc/food/recipe/kyou_12310.html.
“Ishikari Nabe Recipe (Salmon and Miso Hot Pot in Hokkaido)” Cooking With Dog, https://cookingwithdog.com/recipe/ishikari-nabe/.
“Japan-Mexico Relations (Basic Data)” Ministry of Foreign Affairs of Japan, https://www.mofa.go.jp/region/latin/mexico/data.html.
“Kiritampo Nabe (Rice Stick Hot Pot)” NHK World, https://web.archive.org/web/20180318093216/http://www.nhk.or.jp:80/dwc/recipes/detail/138.html.
“Kiritanpo (きりたんぽ)” Food in Japan, https://www.foodinjapan.org/tohoku/akita/kiritanpo/.
Laid-Back Camp. Directed by Yoshiaki Kyougoku. C-Station, 2018.
Laid-Back Camp Season 2. Directed by Yoshiaki Kyougoku. C-Station, 2021.
Laid-Back Camp The Movie. Directed by Yoshiaki Kyougoku. C-Station, 2022.
Miller, Max. “Making 400 Year Old Buttered Beere.” YouTube, uploaded by Tasting History with Max Miller, 10 Mar. 2020, https://www.youtube.com/watch?v=ZlMhZvOX2ps.
“Motsunabe” Japanese food style, https://jpnfood.com/recipe/meat/motsunabe.
“Motsunabe: How to Eat and the Best Restaurants in Fukuoka” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/motsunabe-how-to-eat-and-the-best-restaurants-in-fukuoka/.
“Motsunabe recipe もつ鍋” The Japanese Food Lab, https://thejapanesefoodlab.com/motsunabe/.
“Motsunabe (もつ鍋)” Food in Japan, https://www.foodinjapan.org/kyushu/fukuoka/motsunabe/.
“Okinawa Taco Rice and Cheese (Cafe Style)” Sudachi Recipes, https://sudachirecipes.com/okinawa-taco-rice/.
“Okinawa Taco Rice (Video) タコライス” Just One Cookbook, https://www.justonecookbook.com/taco-rice/.
“Recipe of Speedy Lightly Flavored! Hakata-style Motsunabe (Offal Hot Pot) with Soy Sauce Based Soup” Ground-Skillet, https://ground-skillet.web.app/734-recipe-of-speedy-lightly-flavored-hakata-style-motsunabe-offal-hot-pot-with-soy-sauce-based-soup/.
“Salmon Hot Pot (Ishikari Nabe)” RecipeTin Japan, https://japan.recipetineats.com/salmon-hot-pot-ishikari-nabe/.
“Salmon Soup” Happy Foods Tube, https://www.happyfoodstube.com/salmon-soup/.
Sam. “Aburi Technique for Fish” Chef Epic, https://chefepic.com/aburi-technique-for-fish/.
“Seared Salmon Sushi (Aburi)” Cooking with Cocktail Rings, https://cookingwithcocktailrings.com/seared-salmon-sushi-aburi/.
**Singleton Hachisu, Nancy. Japanese Farm Food. Kansas City, Andrews McMeel Publishing, 2012.**
**Singleton Hachisu, Nancy. Preserving the Japanese Way. Kansas City, Andrews McMeel Publishing, 2015.**
“【Smelt Tempura】 How to make Smelt tempura With technical explanation to stand fins” YouTube, uploaded by 逢禅天ぷらチャンネル / AIZEN TEMPURA CHANNEL 1 Oct. 2020, https://www.youtube.com/watch?v=H3KTXNGGAL4.
“Soy Milk Hot Pot 豆乳鍋” Just One Cookbook, https://www.justonecookbook.com/soy-milk-hot-pot-tonyu-nabe/.
“Taco Rice (タコライス)” No Recipes, https://norecipes.com/okinawa-taco-rice/.
“Tentsuyu” Oishi Washoku Recipes, https://www.oishi-washoku-recipes.com/tentsuyu.
“‘Tentsuyu’ (Tempura Dipping Sauce)” Hiroko’s Recipes, https://www.hirokoliston.com/tentsuyu-tempura-dipping-sauce/.
Turkell, Michael Harlan. “Foil Yaki Is the Best” Taste, https://tastecooking.com/foil-yaki-best/.
U.S. Fish and Wildlife Service. Wakasagi (Hypomesus nipponensis): Ecological Risk Screening Summary. 8 Nov. 2019, https://www.fws.gov/sites/default/files/documents/Ecological-Risk-Screening-Summary-Wakasagi.pdf.
“What is the “King Tacos” which is loved by Okinawan?” Okinawa Labo, https://okinawa-labo.com/en/okinawa-taco-rice-1966.
**Wondrich, David. Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar. Updated and Revised Edition. New York City, TarcherPerigee, 2015.**
“〆まで美味しい ごま豆乳鍋つゆ ストレート” Mizkan, https://www.mizkan.co.jp/product/group/?gid=07101.
“簡単タコライス” Lettuce Club, https://www.lettuceclub.net/recipe/dish/22978/.
“王道タコライス” Delish Kitchen, https://delishkitchen.tv/recipes/196315721972580774. “簡単！すぐ出来！タコライス レシピ・作り方” Kurashiru, https://www.kurashiru.com/recipes/80ca4e93-29d6-422a-8168-cf409ac46d23.
#nos anime#camping food#camping#food#laid back camp#yuru camp#anime#anime foodies#anime food#yurucamp#laid back camp the movie#anime bibliography#bibliography
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Tiramisu Cookie Cups
PREP TIME 20minutes COOK TIME 15minutes CHILL TIME 1hour hour YIELD
20 -24 SERVING SIZE 1 cookie
Ingredients
FOR THE COOKIES: (SEE NOTE)
¾ cup (170g) unsalted butter softened
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract optional
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 cups (248g) flour
FOR THE FILLING:
4 ounces (113g) cream cheese softened
⅔ Cup (75g) powdered sugar
½ teaspoon vanilla extract
Pinch of salt
1-2 tablespoons cold brewed coffee to taste
8 ounces Cool Whip you may substitute about 3 cups freshly whipped cream
Cocoa for dusting
Instructions
Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray
Make the cookies: Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. (Almond extract is optional, but adds amazing flavor!) Mix in baking soda, cream of tartar, and salt. Slowly mix in flour.
Place 2 tablespoon balls of dough into each muffin cup. Press the dough flat along the bottom and halfway up the sides of the muffin cup. It doesn’t need to be perfect because they’ll rise and you’ll need to reform them after baking. Bake for 8-10 minutes until they’re just turning golden brown and cooked through.
When they’re hot from the oven, use the back of a glass (a shot glass or small juice glass is perfect) to press down in the center to re-form the cup shape. Spray the glass first with nonstick cooking spray to ensure it won’t stick. Let the cups cool completely, then remove from the pans (with the help of a butter knife, if needed).
Beat cream cheese until smooth with a hand mixer. Slowly beat in powdered sugar, salt and vanilla until smooth and creamy. Add coffee to taste and stir, then fold in the Cool Whip.
Spoon about 1 1/2 to 2 tablespoons of filling per cooled cookie cup. Dust with cocoa and serve.
Store loosely covered in the refrigerator for up to 3 days. Cups may be frozen for up to one month before filling.
Notes
You can substitute 1 roll sugar cookie dough in place of the homemade recipe.
To enhance the coffee flavor, add a teaspoon of rum extract.
Store loosely covered in the refrigerator for up to 3 days.
Almond extract is optional, but adds amazing flavor!
Be sure the cookie cups are completely baked for best results removing them.
When re-forming your cookie cups, spray the glass first with nonstick cooking spray to ensure the dough won’t stick.
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Happy Holidays and Merry Christmas to you all. May you have a wonderful holiday doing what you love with those you love.
If you like hot cocoa, here's my coco recipe.
(For 3)
1 normal size Hershey chocolate bar (milk or dark), 3 cups whole milk, 1 tsp vanilla extract, splash of hazelnut creamer (optional), sprinkle of cinnamon sugar on top when serving.
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Eggnog:
3 cups of whole milk - place over medium heat and steam
Separate 6 egg yolks - whip yolks and add 1 cup of sugar gradually as you whip.
Whisk the eggs and add some hot milk to it gradually, then pour all into the milk mixture.
Do not boil! Stir until thickened.
(Add while whisking)
1 tsp of ground cinnamon
1/4 tsp of ground cloves
1 tbsp + 2 tsp of ginger powder
1 1/2 tsp of ground nutmeg
(Optional) 1/4 cup of alcohol - cognac, rum, or brandy
1 1/2 cups of heavy whipping cream
Pour through siv
Place bowl in ice bath to cool down before placing in a mason jar.
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Snickerdoodles:
1 cup Unsalted Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Salt
Cinnamon-Sugar Mixture:
1/4 cup Sugar
1 1/2 Tablespoons Cinnamon
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle.
Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on the baking sheet before removing it from the pan.
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While flipping through old issues of Esquire, looking back at seventy-six years of stories, we came across this treasure trove of odd recipes from the November 1984 issue. In it, such era-appropriate icons like Walter Mondale, Malcolm Forbes, and Nancy Reagan espoused the virtues of persimmon puddings, goose with prunes, and coconut drinks at a Thanksgiving meal. While we cannot vouch for these fourteen recipes — oddly, no one wanted to make former New York Times food critic Craig Claiborne's "Mousse of Saltcod" — we've republished them in the interest of kitsch, irony, and sheer amusement.
The Recipes:
• Walter Mondale's Turkey Dressing and Pumpkin Bread
• William F. Buckley's Thanksgiving Pheasant with Chestnut Cornbread Stuffing
• Bill Blass's Hot Giant Pecans
• William Styron's Clam Chowder
• Jimmy Carter's Plains Special Cheese Ring
• Craig Claiborne's Brandade de Morue (Mousse of Saltcod)
• Beverly Sills's Dutch Babies
• Nancy Reagan's Persimmon Pudding, Brandy Cream Sauce, and Monkey Bread
• Helen Gurley Brown's Skinny Hot-Buttered Rum
• Carl Bernstein's Potato Latkes
• Mayor Ed Koch's All-American Chocolate Chip Cookie
• Timothy Leary's Goose with Prune, Apple, and Chestnut Stuffing
• Ted Turner's Applesauce Cake
• Malcolm Forbes's Luacala Bomb
@thomaspynchon
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hii i’m also a total baby about alcohol but starting to learn how to make drinks so if you still want suggestions here are my favs right now! if u have a bit of time and don’t mind making a large batch of something (that u can reheat later) mulled wine is amazing, find a recipe that’s got a decent bit of apple cider in it and add dark rum (or whiskey if u don’t have rum) to taste at the end. doesn’t taste at all like alcohol in a bad way and is stronger than it seems. i’m also a big fan of a hot apple cider with brown sugar butter and rum, especially a rum with vanilla in it like captain morgan’s. i hope this helps!!
Hii omg :o wowow i never even thought about making my own drinks, thats so cool ur learning!! ^^ THANK YOU FOR THE RECOMMENDATIONS idk if i like warm drinks, ill have to try them out!!!!
#are these the same as cocktails?? or are cocktails only the fruity ones 🤔#asks#anon#alcohol mention
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A recipe for measles:
Syrup of Saffron and Treacle Water, Syrup(s) of Maiden-hair or Hyssop, Tea of Sage or Rosemary, Sugar-Candied, or Buttered Pills, Hot Beer and Rum, Hot Cyder, Hot Honey, Water with Roasted Apples in it, Shavings of Castile Soap in a Glass of Wine or Beer, or Tea made of Rhubarb, and sweetened with a Syrup of Marshmallow (Althaea officinalis).
From the 1713 Boston measles outbreak.
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I’m going to make some hot buttered rum! The recipe I found looks so good and you can keep it in the fridge or freezer before you add the rum. It’s like hot chocolate but hopefully better!
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300 words a day
Hockney Dachsund
At the end of the day I am warm in my soft and stiff holiday bed and it's all not as big as I thought it was. Like when you're making cookies and every single grocery store is closed and you've only half a stick of butter you can add cream instead, and if you're lonely there are friends that you can call into the fold, and as long as there is gravity to tie scales of warm wool together there is yarn and therefore there is knitting, perfect repetition, chain on chain on chain.
At the end of the day everyone is balking at the price of carrots with you, and your mother never changes her obsession with new types of hot sauce, and the recipe for eggnog with two cups of rum is so easy to make and even more to drink, cream and sugar and a dash of cinnamon and Julia Child on the TV and onion soup bubbling in your future-memory. Palm-sized 2-dollar coin in your grandfather’s attic, tennis, new exciting names for all the loving in your life. Hockney’s portraits of his two best friends, and yours on the less noble square of the video call back home.
There's always orange light at the window and diner breakfasts at noon and forcing the best men in your life to watch a three-hour cowboy movie, remembering your steadfast friends in every place they go. Remembering the person you were once and then not now. Now you're someone else, someone who doesn't want to say “no longer”. Someone wearing ankle socks under two handmade blankets and a firefighter T-shirt, someone writing three hundred words a day. Someone happy. (Almost always, even when you aren't, even when you think you'll never be— you're someone happy.)
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well it was fucking snowing when i left work last night, so i am taking that as motivation to push myself more into the seasonal vibe of things, as i've been kinda lagging in the department, and whipping myself up a batch of Hot Buttered Rum batter. I welcome you to join me; all you need is,
½ cup of brown sugar
½ cup of soft butter
¼ cup of honey
¼ tsp of cinnamon
¼ tsp of nutmeg
¼ tsp of ground cloves
throw that shit in bowl and mix in whatever way is convenient for you, I use an electric hand mixer and make a big fucking mess because I always forget to double the recipe size. But you can do it by hand easy enough. That can stay in the fridge for a while, and any time you want a nice warm drink, scoop a quarter cup of it into a mug, throw in shot or two of a dark rum, and top off with hot water.
You can also just melt the batter into a cup of coffee if you'd rather.
And to top it off, some whipped cream and a little pinch of nutmeg, or a shot of Bailey's Irish Cream will do the trick. Sometimes I like to throw a little scoop of vanilla icecream on top.
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