Found and Tested Hot Buttered Rum Batter

While scouring the internet for Christmas recipes the other day, I came across this recipe for hot buttered rum batter: liquor.com/recipes/hot-buttered-rum/. You’ll need to scroll down to the bottom of the steps for the hot buttered rum recipe to see it.

It’s a mix that you can store in your freezer so you can whip up a hot toddy in the time it takes the kettle to boil. Use a generous tablespoon of the mix when you’re making your drinks.

I only made up a third of the batter recipe to try it, which worked well, so if you’re not planning on using it to host a party, you can do the same. I have to admit it was the best hot buttered rum I’ve ever tasted, so this one’s going in my recipe file.

If you’d prefer something that’s alcohol-free, you can still have a delicious hot drink by substituting hot black tea for the rum and hot water when making up your drink. The batter itself has no alcohol in it.

Lemon Ginger Noodles

I used to always keep ramen noodles in the pantry as their quick cooking time meant I could get dinner on the table in a hurry. I now use Haiku Asian Style Noodles instead. They have the same quick and easy cooking method but a much better taste and texture. They don’t come with their own seasoning, however, so I usually cook them in chicken stock. But if you’re looking for something to go under a stir fry, try this lemony, spicy trick. 1 Haiku Asian Style Noodles nest for each person (or 1 package ramen noodles if you’re on a student budget) water 1 Twinings Lemon and Ginger Herbal Tea bag Put enough water in a pot that the noodle nests will be submerged when they’re added. Bring to a boil. Add noodle nests and tea bag. Cover and remove from heat. Let sit 5 minutes. Remove tea bag, drain and serve.