A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hot Rum Toddy
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- #66713
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound dark brown sugar
1/2 pound butter, salted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground white cardamom
1 bottle (fifth-size) dark rum, top-quality
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, then 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. Use a small wire whisk for this stirring.
Add 2 jiggers (about 3 oz) of the best rum you can afford.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 19, 2018
This is our favorite toddy recipe. We cut the butter in half but otherwise follow the directions. My one complaint is the "mug" as a measurement. I have mugs everywhere from 11-20 oz. I aim for 12-14 oz. and it works out great.