Like many ‘oft-neglected’ classics, this drink has a simple problem, with a simple solution. The problem is immiscibility, by which I mean that butter and rum simply don’t like each other and don’t want to play together. One’s Lipophlic, or Hydrophobic, or some other shit that I can never remember. Basically we need an emulsifier. That’s where the lecithin comes in…
You’ll be needing these…
List of Ingredients
- 40g Rumbullion!
- 10g Muscovado Sugar
- 10g Butter
- 1/2 tsp Lecithin powder
- 60-100ml Boiling water
Might as well measure everything using scales this week, as we’re going to be weighing the butter. So, 40g Rumbullion!.
Followed closely by 10g Muscovado Sugar.
Muscovado really is the right sugar for this. Don’t be tempted to sub it out.
Now the butter. Please please please use good butter for this. This stuff is *superb*:
If in doubt as to what makes good butter, in my experience, anything that’s made using whey leftover from cheesemaking has a flavour that’s just not found elsewhere. Seek it out. You’ll thank me. So, 10g.
Next, sprinkle over about 1/2 tsp Lecithin powder. You can get this on Amazon. It’s not expensive.
Finally, boiling water. How much is up to you. I’d say a minimum of 60ml, and a maximum of about 200 depending on how long you want the drink.
You probably want to sling the whole lot in the microwave at this point for about 15 seconds.
Final Step – A quick blitz with a stick-blender.
This allows the Lecithin to do its job and bind the butter into the mixture.
By this point the drink will be *delicious*, but I’m not going to serve it in glass. So, pour into something opaque. Such as this. #Lathe
Finally, serve. Hot Buttered Rum. Hot, warming and delicious.
Word of warning – these really don’t last long. Make a batch.
Join us next week when we’ll be using the following… (That’s pisco by the way. Payet Acholado’s the best I’ve tasted, so, ‘that’.)