When I let nostalgia set it… remembering the years past of having small children at Christmas time… I can’t help but remember the chaos that ensued on Christmas Eve.
Christmas Eve is always a huge gathering for our family. Way back when, the family flock would congregate at my in-laws house. We’re talking a lot of people… young and old, babies and elderly. There was always food a plenty and gifts in abundance… and most importantly… togetherness of those we love.
These gatherings were celebratory and joyful filled with laughter, hugs and tears. Yes, tears… of the child kind. Whether a spat with a cousin, being “forced” to eat food not liked, all jazzed up on sugar, or a far from child appropriate movie on the TV (that would be courtesy of then-single Uncle M., who decided Tremors was the perfect movie for toddlers! … for shame!) … there would be weepy little tears.
Needless to say, by the time we headed home with the clock threatening midnight, our kids were tired, cranky and excited all rolled into one.
On our drive home, they would be warmly snuggled in their seats, dressed in their Christmas pajamas. We would have Christmas music on the radio at a whisper level as they gazed out the window taking in the holiday lights. Glenn and I would be driving home in a daze with fingers (and toes and arms and legs and hairs…) crossed that maybe, just maybe, they would fall sound asleep in that 30 minute drive home!
Please, oh please… let my Christmas angels sleep!
By the time we arrived home and tucked said angels into bed, we still had work to do. Lot’s of work. Wrapping, assembly and staging kind of work. The kind of work where children must not be present. Shhhh…
For years, Glenn and I have had the tradition of watching the movie White Christmas and sipping our homemade Irish cream while we get those chores completed. Well, more like he watches the movie while I get the chores done… sound like your house? Hahhah.
Many years, our heads wouldn’t meet our pillows until 3am or so… only to have our angels come to life at 6am! It’s amazing how little sleep we could get by on back then.
That was then, memories sweet memories…
Nowadays, the Christmas Eve gathering is here, at our house most years. We number 40+ people. The “kids” now have kids. There’s a whole new generation among us. There is still chaos. There is still laughter, hugs and tears. Some things never change… and some do.
What changes? Well… my discovery of this drink… that’s what! Say it with me… HOT … BUTTERED… RUM! Doesn’t that sound scrumptious? It is. I’ll have all necessary ingredients on hand this Christmas Eve for an offering of the “adult” kind.
All that’s needed is a wonderful, sweet concoction of hot buttered rum batter, rum and hot water… and presto… a night cap extraordinaire!
Last year I posted a recipe for Apple Cinnamon Rum which is what I used in this recipe. It tasted fabulous. If you don’t have the time or inclination to infuse your own rum, any dark or spiced rum is perfectly suitable.
The hot buttered rum batter is a must for the recipe. Good news though, it can be made now for holiday enjoyment. It will keep at least two weeks in the refrigerator. One final note, top off each drink with a small (heaping dinnerware teaspoon or so) scoop of vanilla ice cream. I promise… you won’t be disappointed you did!
I’m taking a bucketful of ingredients over to The Novice Gardener’s for this week’s Fiesta Friday. I’ll even be this week’s bartender if needed! I hear Margy @La Petite Casserole and Juju @cookingwithauntjuju will be co-hosting the party this week… thanks to both of them for lending a helping hand to Angie.
Hot Buttered Rum Batter
2/3 cup dark brown sugar, packed
4 ounces (1 stick) unsalted butter, room temperature
3 Tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
In a medium bowl, for an electric mixer, combine all of the above ingredients. Beat on medium speed until the ingredients are well blended and the batter is smooth. Scrape down sides of bowl as needed. Transfer the batter to a 1 cup capacity container. Use immediately, or refrigerate (up to 2 weeks) until needed.
Hot Buttered Rum
Ingredients per serving:
1½ Tablespoons hot buttered rum batter (above)
1½ ounces dark or spiced rum (3 Tablespoons)
6 ounces boiling water (3/4 cup)
Optional for garnish: cinnamon stick, apple or orange slice, ice cream.
Place 1½ tablespoons hom buttered rum batter in a mug. Pour in the rum. Top with the boiling water. Stir well until batter is completely dissolved.
Garnish with cinnamon stick, apple slice, orange slice or (highly recommended) a tablespoon or so of vanilla ice cream.