Instructions: Making the batter:
1. Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more.

2. Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter.

Making the drinks:
1. Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you dont have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water.

2. Add 40 ml of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring.

3. Add 2 jiggers 100 ml of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum.

I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter, and less rum. The way you make a hot buttered rum is to add some ``batter to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch.

One theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic.

Difficulty : easy.

Precision : no need to me
asure.

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