Fireside

4795 extruded

 

 

I have the opportunity to spend a rare winters evening by myself.  Not often does my life present time that is completely discretionary as to activity and menu.  But, this evening is all mine!  So many possibilities pop into my head.  Do I want to go out?  Hook up with some friends?  Turn on the TV and watch an old movie.  What finally wins out is an evening by the fireplace catching up on some good reading.

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The unusually cold temperatures this winter have me craving a mug of hot buttered rum.  This is the perfect drink to sip in front of a fire.  A batch of the base will keep in the refrigerator for 3 weeks- perfect for future entertaining.  Give it a try spread on some hot toast.  Delicious!

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Comfort food is required for this evening.  A bowl of tomato soup and a grilled cheese sandwich sound perfect.  Have you tried embellishing a can of tomato soup with about 3 ounces of cream cheese and a splash of sriracha sauce?  This creates a delicious decadent treat when there is no time for homemade.  I like mine topped with a creamy avocado and a squeeze of lime.

 

Now- my drink base in a favorite mug, a shot of rum and hot water.  I have found that if you are the owner of a single serve pod type coffee maker, this is a perfect way to quickly get hot water for your drink.  Place your mug under the coffee maker and run the cycle without the pod.  Instant hot beverage.

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A hot bowl of soup and a good book—perfect!

 

Ok, time to light the fire and some Fireside candles.  Hot soup, a gooey sandwich for dipping, a sweet and warm drink, and a good book!  I am set.

 

 

Fireside Hot Buttered Rum
Author:
Ingredients
  • 1 cup brown sugar
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • ½ teaspoons ground cinnamon
  • ⅛ teaspoons ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon kosher salt
  • For serving:
  • 3 tablespoons spiced rum
  • 2 tablespoons mix
  • ½ cup very hot water
Instructions
  1. Combine the brown sugar, butter, vanilla, spices, and salt in a small bowl. Cover and refrigerate for up to 3 weeks.
  2. When ready to serve, place the rum in a mug, add 2 tablespoons of the refrigerated mix and ½ cup very hot water. Stir to combine. Enjoy!