So I had a root canal about a week ago, which has slowed down my blogging considerably. The pain in my jaw, however, has sparked a new hobby…
I’ve also been reading a lot about Victorian era street food. It’s not all as ghastly as what I related in the previous post. Many of the baked goods of that era were taking advantage of, and experimenting with, the new flavours being introduced to Britain from the far corners of the Empire.
So, to blend these two seemingly unrelated topics, I present a recipe for hot buttered rum:
|6 cloves (whole)|
|• 1 1/2 oz. dark rum|
|• 1 generous tbsp. brown sugar|
|• 1 Cinnamon stick|
|Rinse a large mug with boiling water and add brown sugar, cinnamon stick, and a lemon peel studded with cloves. Pour in a little boiling water and stir until sugar is dissolved. Add rum and fill with boiling water. Stir, then place pat of butter on top of drink, and sprinkle with grated nutmeg.|