This cocktail recipe is courtesy of guest blogger, Keely.
Ah, the holidays! It’s that time of year when you get cozy, let life slow down a bit, and hopefully spend ample time eating, drinking and celebrating with the ones you love. Thanksgiving is the official start to the holiday season, and it also happens to be my favorite holiday. A day devoted entirely to the celebration of food? Sign me up!
Okay, okay, so we know that’s not all Thanksgiving is about, and let’s not forget the history and sacrifices at its roots. But the sacred gift of nourishment is at the heart of this holiday, and there is something so special about the bonding that occurs over a shared meal.
While there’s often a lot of focus on the Thanksgiving food menu, no menu is complete without accompanying drinks. Hot buttered rum is synonymous with the holiday season and has a rich history that dates back to colonial times. With a few modifications it’s the perfect addition to any Thanksgiving menu.
Traditionally, hot buttered rum consists of a mixture of dark rum, butter, brown sugar or molasses, and spices like cinnamon and nutmeg.This year, why not try a Thanksgiving twist on this holiday classic with my Sage Brown Buttered Rum recipe?
Sage, a staple ingredient in many Thanksgiving dishes, not only tastes amazing with butter, but is also a wonderfully soothing herb that aids in digestion. Sage Brown Buttered Rum is the perfect nightcap after a long day of eating.
Sage Brown Buttered Rum (Yield: 4 cups)
4 tablespoons (½ stick) unsalted butter
1 bunch (20 leaves) fresh sage
2 tablespoons raw creamed honey (For another layer of flavor, replace 1 tablespoon of honey with 1 cup of unfiltered apple juice)
1 teaspoon pure vanilla extract
½ (750-ml) bottle gold or amber rum
2 cups of freshly brewed sage tea
1 -2 pinches of sea salt
Lightly sweetened whipped cream (optional)
Whole sage leaf as garnish (optional)
- Remove the stems from the entire bunch of sage leaves. Set the stems aside.
- Make the sage tea by boiling 2 cups of water in a small saucepan. Remove from the heat and place ½ bunch of fresh sage leaves (add 1 or 2 stems for a more intense sage flavor) in the boiled water. Let the tea steep for 5 minutes, and then >remove the sage, leaving just the liquid. Return the saucepan to a low heat to keep the tea hot while you continue the other preparations.
- In a large saucepan over medium heat, cook the remaining sage leaves in the butter until the butter begins to smell nutty and has turned a light brown color. Make sure the butter does not burn and that there are no brown or black flecks in it.
- Add the honey (and apple juice if substituting), and stir until the honey has melted. Remove from the heat.
- Slowly pour the rum and vanilla into the saucepan and stir continuously. The rum and butter mixture will froth, so be careful. Add the hot brewed sage tea and stir. Add a pinch or two of sea salt.
- Place pot back on the stovetop over a very low heat just to keep warm. Use a ladle to serve, avoiding the sage leaves.
- Optional (recommended): For more pizzazz, add lightly sweetened whipped cream and a whole sage leaf on top for garnish. Enjoy!