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HOT RUM TODDY

Ingredients: 1 Pound(s) Dark brown sugar 1/2 Pound(s) Butter, salted 1 Teaspoon(s) Nutmeg, ground 1 Teaspoon(s) Cinnamon, ground 1 Teaspoon(s) Cloves, ground 1 Teaspoon(s) White cardamom, ground Directions: MAKING THE BATTER: Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter. MAKING THE DRINKS: Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. Add about 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring. Add 2 jiggers (about 3 oz) of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum. NOTES: * Ultimate hot buttered rum recipe -- I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter and less rum. The way you make a hot buttered rum is to add some "batter" to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. * One theory of hot-toddy making is that it is impossible to use too much batter, and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic.
Check some related videos Similar recipes: R-mm-impossible hot toddy pie Heat oven to 350. Grease 9x1-1/4" pie plate. Place all ingredients except nutmeg in blender. Cover and blend on high 15 seconds. Pour into plate; sprinkle with nutmeg. Bake until knife inserted in center comes out clean, about 40 minutes. Cool 5 min Whisky punch and whisky toddy Peel lemons finely, squeeze out juice, put peel and juice in large jug with sugar. Pour boiling water over, leave until cold. Strain into large bowl, add bottle of Scotch whisky, stirring well. Chill for at least 1 hour, serve. Toddy: Peel circle of peel, Maple cider toddy Combine cider, maple syrup, vanilla, cinnamon, and allspice in a nonaluminum saucepan. Simmer, covered, for 20 minutes over medium-low heat; strain; discard solids. Return liquid to saucepan. To serve, stir in brandy. Ladle into mugs or punch cups