My Ideal Hot Buttered Rum: The Essential New York Times Cookbook

I have searched for years for the perfect Hot Buttered Run recipe and I think I have found it. Hesser’s recipe, from the 1984 article “Spirits: Rum For All Seasons” was amazing. It was easy to make and smelled so good. Plus I had a reason to use up all of those whole spices I bought last year for one single recipe. Thank you Amanda!

I made this last Friday night after a long, long week and took it to bed with a good mystery. If you can tell me a better way to spend a Friday night I would be surprised.

This is the last recipe I made (for now) from the drinks section, and I think this book is probably worth buying based on this chapter alone. I can’t wait to move on to the next one!

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!