Cocktail Friday: Pumpkin Spice Hot Buttered Rum
What’s the saying? Too much of a good thing…something, something, something…? That. That is what we are getting here in Colorado. Since we moved here last year, all we have wanted is a decent amount of precipitation. Snow, rain, it didn’t really matter. We didn’t want to be picky. Tuesday afternoon is when the rain started. It hasn’t stopped since then with the exception of short breaks lasting maybe 30 minutes at the most. It can be such a conflicting feeling laying in bed listening to the rain through your open window knowing that while it sounds soothing and wonderful from the comfort of your bedroom, it sounds terrifying to those who have evacuated their homes. Some of them won’t be able to go back.
So, I’m trying to stay positive and enjoy the rain because complaining about it isn’t going to change a thing. Not one little thing. I will say that every cell of my being is going out to those impacted by the over-flowing creeks and rivers, the washed away interstates, and the evacuations. Nature is a funny thing. This is a lesson I learned well in Japan after the earthquake on March 11th. If there is one thing I could say, while it may not be as comforting as one might hope, it would be this: respect nature and what is happening. It won’t change anything to panic. Mourn if you’ve lost things but don’t let it bring you down. And when it’s all over, help one another calmly and with purpose.
While we are rained-in, I’m craving cozy things like casseroles, mugs of hot tea, fuzzy blankets, and chocolate. Well, I’m always craving chocolate. Nothing new there. But in the spirit of staying cozy and calm, I thought buttered rum would be an appropriate cocktail. In the spirit of the season, I’ve made this a Pumpkin Spice Buttered Rum by adding the warm flavors of cinnamon, nutmeg, and dried citrus. I actually just buy a jar of pumpkin spice seasoning which is absolutely wonderful sprinkled on a latte, added to cookies, or added to hot buttered rum. Duh.
No matter where you find yourself this weekend, look for the sunshine through the clouds. It’s there somewhere. I promise.
Hot Buttered Rum
Makes 4 servings
*My sister did the original recipe/post for this on Tokyo Terrace a few years ago. To see the whole post from Rebecca, click here.
My sister did the original recipe/post for this on Tokyo Terrace a few years ago. To see the whole post from Rebecca, click here.
- 1/2 cup water
- 1 1/2 cups apple cider
- 2 cups dark rum
- 2 Tablespoons butter, softened
- 1 Tablespoon pumpkin spice seasoning
- 1/2 teaspoon vanilla extract
- 1 Tablespoon honey
- Pour the water, cider and rum into a kettle or saucepan and bring to a boil.
- While your brew is brewing, combine the butter, pumpkin spice seasoning, vanilla extract and honey in a small bowl.
- Divide brew and butter into 4 pretty cups or mugs. Add a cinnamon stick and serve.