Hot Buttered Rum


All month long I’m going to be hosting the posts of other people as part of my 2015 Giftmas Blog Tour. All the guest bloggers are welcome to write about anything they’d like so long as their post touched on a December holiday in some way, no matter how tangentially. The blog tour extends beyond my blog as well, and I will do my best to link to each external post from the here and share them on social media using the hashtag #GiftmasTour.

But wait! There’s more!

We’re also giving away a whole whack of prizes (check out the list here) which you can enter to win using the Rafflecoper code below. Whatever December holiday you celebrate (or don’t) winning a stack of books will make it better!

Hot Buttered Rum

by S. L. Saboviec

Hello, everyone! My name is S. L. Saboviec, and I’m a SFF author. I’m excited to be part of Rhonda’s Giftmas blog tour, and I’m so glad to be here today on her blog.

When I was growing up, my mother used to bake all the time. For Christmas, we had gingerbread houses and sugar cookies; for birthdays, we had homemade cake; for Thanksgiving, we had pumpkin and blueberry pie.

It’s a tradition I’ve continued. Although my daughter is only a year old, I’ve been baking my own treats around holidays for much longer than she’s been alive. And I love making new things.

Of course, I’m a grown-up now, or at least, that’s what people say a mortgage means.

Last year, I was listening to Christmas music, and I thought to myself, “Self, what is this ‘hot buttered rum’ of which the carols speak?” It sounded a bit old and fuddy-duddy; however, that’s also what I thought about Star Wars until I was forced to watch it in high school and therefore discovered its awesomeness. So, not wanting to be that girl that won’t try new (or, in this case, old) things, I googled “hot buttered rum recipe.”

Oh. Em. Gee.

Do you like sugary goodness? Do you like butter? Do you like easy-to-make alcoholic beverages that everyone’s going to be impressed over?



Image by Dennis Wilkenson

The original recipe is from the Food Network, so you know it’s good. I halved it because, well, it is a lot of sugar/butter/rum. But you can make the mix ahead of time and keep it in the fridge for up to two weeks, so go ahead and quadruple this sucker if you want. Take it out, have a nip here and there, ya know, to warm you up when you come in from the snow.

Hot Buttered Rum
(Prep: 10 minutes. Makes 5-6 servings)

½ stick butter, softened
1 cup brown sugar
½ tsp ground cinnamon
Pinch ground cloves
Pinch salt

Boiling water

Cream together butter, brown sugar, cinnamon, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into each mug. Pour about 3 ounces of rum (about 2 shots—yep, you read that right) into each mug, filling about halfway. Top with boiling water to fill the remaining half. Stir well. Serve immediately.

If you want to get all Martha Stewart on it, you can garnish with cinnamon sticks, whipped cream, and/or cinnamon sprinkles. But there’s a reason I didn’t pick the Martha Stewart recipe: I’m not that fancy.

And now you know what you’re making for tomorrow’s holiday party.

About Me:

fa7c28f1c29e422fe98df2d61fedc998I’m an author whose dark, thought-provoking science fiction & fantasy contains flawed, relatable characters and themes that challenge the status quo. My first release, Guarding Angel is available at several major eBook retailers and on Amazon in paperback: Kindle | Kobo | Nook | Google Play | Paperback (Amazon) | Goodreads. The sequel, Reaping Angel, will be released in spring 2016.

You can also follow me on social media: Twitter | Pinterest | FaceBook | My newsletter (No spam!).

Thank you, Rhonda, for having me here today!

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