At his NOLA bar, Jewel of the South, Chris Hannah relies on a number of flavored batters to kick up the bar’s Hot Buttered Rum. Below is his base-base, which can be doctored with everything from cocoa to galangal and hibiscus.
- 1 3/4 ounces aged rum
- 2 tablespoons batter (see Editor’s Note)
Garnish: cinnamon stick
- To a tempered mug, add 2 tablespoons of batter.
- Top with hot water and stir in the spirit to incorporate.
- Garnish with a cinnamon stick.
1 pound butter, softened to room temperature
1 pound light or dark brown sugar (replace up to 1/2 pound with confectioner’s sugar)
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 teaspoon ground cloves
Optional: Add 2 tablespoons cocoa powder; or 1 tablespoon powdered galangal and 4 tablespoons ground, dried hibiscus; or 1 tablespoon ground, toasted fennel, 1 tablespoon ground ginger, 1 teaspoon clove
Add butter, sugar and spices to a stand mixer or mixing bowl, and combine until all ingredients are evenly incorporated. Store covered in the refrigerator.