Season of the Chill... November 13 2013
Ladies and Gents, I think we can all agree that winter is well and truly approaching! With that in mind it’s time to pack away the Pimms and dust down that trusty bottle of delicious rum because I’ve got some perfect hot beverages to accompany the looming bitter winter. These will no doubt go down an absolute (winter) storm at your next social soiree.
Pumpkin Butter Rum
makes 6 servings
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup light brown sugar, loosely packed
1/3 cup pumpkin butter, such as Trader Joe's brand
1 teaspoon pumpkin pie spice
Whipped cream, to garnish
Cream together the butter, brown sugar, pumpkin butter, pumpkin pie spice, and salt using a mixer on low setting. Add approximately 2 tablespoons of butter mixture to the bottom of a heat-proof glass or mug. Add 2 ounces of dark rum. Fill the glass with boiling water. Stir to mix. Optional: top with whipped cream. Garnish with a dusting of spice.
Hot Apple-Ginger Toddy
makes one drink
a cup or so of apple cider
1 to 2 ounces of dark liquor (I used applejack, but bourbon or dark rum would work well too)
a drizzle of honey
a squeeze of lemon
peeled fresh gingerroot, coarsely chopped (I used a thumb-sized piece)
mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg - whatever you have on hand)
Optional garnishes: cinnamon stick stirrer, lemon slice, apple slice, ginger slice
Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor). Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir.
Rye and Ginger Hot Toddy
makes 1 drink
1 1/2 ounces rye whiskey
2 teaspoons honey
2 to 3 thin slices fresh ginger, peeled
In a teapot with one cup of water add the ginger.
Heat until the teapot whistles. If using a saucepot to heat your water add the ginger and strain when pouring into your whiskey and honey mixture.
In a mug add the whiskey, honey, and juice of the lemon wedge. Strain the ginger infused hot water into the mug.
Stir to dissolve the honey and enjoy.
Apple Cider with Hibiscus Flower Syrup
4 cups apple cider
2-inch knob fresh ginger, sliced
2 cinnamon sticks, broken
1 8.8 ounce jar hibiscus flowers in syrup
Mix the apple cider, ginger, cinnamon, and all the syrup from the flowers in a medium saucepan. Bring to a simmer over low heat and let it simmer for about 20 minutes. Serve with hibiscus flowers in the glasses.
For more delicious recipes check out The Kitchn. You won’t be disappointed.