Hot Buttered Coffee

AKA the “Hot Todd-y”

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hot-buttered-coffee
The Workshop Kitchen
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Coming up with ideas for recipes is a lot like travel: I don’t always know exactly where I am going. In this case, I started out thinking about grog—more specifically, "the grog that doesn't make you groggy." But then I was worried about cooking the coffee long enough to steep in the spices as you would for traditional grog (also, there is a citrus element that I wasn't sure about). So my idea shifted over to more of a hot-buttered-rum approach. You start with a "batter" of dark brown sugar, butter and spices that is ready to go at room temperature and can be made ahead of time. It’s a great recipe to keep around for parties, because you just put a spoon into a mug, add a shot of dark rum, cover with hot coffee and everything stays fresh.

Yield: Enough for about 12 mugs

Ingredients

For the batter:
1 stick unsalted butter, at room temperature
2 cups dark brown sugar
1/2 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. dried orange peel
1/8 tsp. ground clove
A pinch of cayenne pepper
A pinch of salt

Fresh-brewed coffee
Dark rum

Place batter ingredients in a medium-sized mixing bowl and cream together (using a spatula) until well combined. If making ahead, transfer to a container with a tightly fitting lid and refrigerate. Pull out of the refrigerator about an hour before serving to let the mixture warm up to room temperature.

For each mug of coffee:
Scoop a tablespoon of batter into a mug, add a jigger of rum (approximately 2 ounces) and pour in hot, fresh-brewed coffee. Stir to combine. Works especially well when mixed in a big thermos, ready to pour.

About the Author

Todd Carmichael, host of Dangerous Grounds, goes on expeditions around the world to source the very best coffee beans for his company, La Colombe Torrefaction.