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!

Drinks, Cocktails, Punches, and Glogg - The New York Times Essential Cookbook

I love a cookbook that acknowledges that drinks are part of the meal, and, of course, Hesser does not disappoint. This is a very thorough drinks section. My only complaint? So many of the recipes involved alcohol mixed with milk or cream, something that makes me shudder.

There are fun things in here too though. The onset of the smoothie. Iced coffee obsession. Gourmet hot chocolate. Possible solutions to the mint problem I have going on in my garden.

This week I’ll share what I made!