Wednesday, November 20, 2013
Nothing Says the Holidays
And last night, after dinner, we all started talking about Nogs of different varieties. Some people like the thin, low-fat version, while others like the super rich and thick heavy cream variety.
I myself prefer the homemade version and it made me think back to when Mom made those mugs of Hot Buttered Rum.
One thing was obvious from all of our talk, we all had differing opinions. So, my son ran up to the store and bought a couple different types.
And guess which one came out the winner:
But then I wanted to add the "Hot-Buttered" equation to the party.
So I took a cube of butter and one cup of brown sugar and warmed them on the oven. Then I took the Classic variety of Egg Nog and warmed it on the stove.
Here's how I doctored up that store-bought Nog:
I took Two Tablespoons of my hot buttered rum batter and put it in the bottom of a mug, then I poured a generous helping of the classic nog liquid over the top and stirred in a jigger of rum (a little less in my cup). Then we toasted the holidays.
So, if you want Hot Buttered Rum for Thanksgiving but don't want to go to all the work to make it completely from scratch, this is the way to do it.
One half-gallon of classic Nog
1 cube of butter
1 cup of brown sugar
Start with your store-bought "classic" Egg Nog and warm it slowly on the stove, stirring constantly.
Warm one cube of butter and one cup of brown sugar on the stove (until just before it turns to caramel) to make your Hot Buttered Rum Batter.
Take two tablespoons of your "batter", put it in a mug and pour the warmed classic egg nog over the top, then add your portion of rum to the drink for a warm, comforting, celebration drink.