Well, it seems that winter is still missing here. Is it just hiding from us?
This weekend, we hit 70 degrees. Both days. Seventy degrees. 70. And it’s the middle of January.
This makes me think that the world might be ending after all.
I mean….don’t get me wrong. I loved being able to go hiking this weekend without a jacket and cooking and cleaning with some windows open. But, really. January? Normal temperatures for this time of year here are in the 30s.
Plus, all this warm weather is throwing off my menu planning. It’s winter, which means I want to be cooking soups and stews and winter squashes. But when our weather is warm enough for t-shirts, I don’t want any of that. I want salads and smoothies.
So even though – right now – it’s way too warm for this hot drink, I definitely had some of this on Christmas night. Some of my family was napping, some of us were sitting around a bonfire in the backyard, bundled in jackets and drinking things to keep us warm.
If you’ve never had a bonfire on Christmas night, put that on your to-do list for next year. Make some s’mores. Huddle with your friends and family.
And make some of this hot buttered rum to help keep you toasty.
Hot Buttered Rum
Makes: 1 drink, multiply as needed
- 1.5 Tbsp Spiced Butter (recipe below)
- 1.5 oz. Spiced Rum
- 1 Tbsp lemon juice
- 6 oz. hot water
- Drop spiced butter mixture in the bottom of a glass. Pour the rum and lemon juice over the butter.
- Bring water to a boil in a tea kettle or heat in the microwave until hot enough to melt the butter.
- Pour the hot water over the butter and rum mixture and stir everything together until the butter has melted.
- Serve warm.
- 1 stick salted butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 2 tsp lemon zest
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- Place the softened butter in a large bowl. Add the brown sugar, lemon zest, cinnamon, and ginger to the butter.
- With a hand mixer or spoon, blend everything together until the sugar and spices are mixed completely with the butter.
- Roll into a log shape and wrap with plastic wrap. Store in the fridge until ready to use, or freeze for later.