Hot Rum Toddy

Recipe courtesy of Teresa Davis of Greenville, N.C. Teresa is a member of Pitt & Greene EMC.

1 lb dark brown sugar
1/2 lb salted butter
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground white cardamon
750 ml top-quality rum ( a standard "fifth" bottle, 750 ml, will serve 12)

Put all the batter ingredients (everything but the rum) in a food processor and run until creamy. Fold it down once with a rubber spatula to blend the spices, and then run for a little longer. Scoop the mixture into a container, and refrigerate. It will keep for many months.   

Fill a coffee mug half full of boiling water. The easiest method involves using the microwave. Otherwise, heat water on the stove and then fill your mug half full of bolling water. Add 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk. Add 2 jiggers (3 ounces) of the best rum you can afford.

Number of Servings: 12