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Posts tagged ‘hot toddy’

Decorating For The Holidays And Some Brown Butter Spiced Ale

Decorated Fireplace Mantle

Decorated Fireplace Mantle

I am running behind this year, too much happening on many fronts but I decided I better start decorating. I keep it pretty simple, easily put up and taken down. Icicle lights in the windows with antique beaded wreaths, greenery and some lights and decorations on my mantles. No tree, too much for one person to deal with, putting up and taking down, needles everywhere it’s not for me. There is nothing like sitting in your home, admiring the beautiful lights and having a hot holiday beverage preferably with some alcohol to soothe the frayed nerves.

I plan on featuring some drinks both alcoholic and not that can be enjoyed during this festive time of year. I love opening a bottle of wine or champagne but sometimes you want something a bit different. I love hot toddy’s and hot buttered rum. This drink is my take on a hot buttered rum using ale, I entered this drink in a food 52 contest a while back and it was picked as a CP (community pick) It’s a bit sweet, a bit bitter (from the ale) and spicy and buttery, really different and delicious.

My next post will be eggnog, my absolute favorite holiday drink!!

Photo by James Ransom for Food52

Photo by James Ransom for Food52

Brown Butter Spiced Ale

Serves 2

  • 12 ounces ale of your choice
  • 2 tablespoons unsalted butter, browned
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • splashes brandy (about 1 tablespoon) per glass
  • 1 Cinnamon stick for garnish
  1. Add butter to small saucepan and melt on medium heat. Cook until butter becomes a light brown and has a slightly nutty smell (approximately 3 minutes). Reduce heat to low and add brown sugar and spices — cook until brown sugar is dissolved and the mixture is paste-like. Scrape into small bowl or ramekin and cover with foil to keep warm.
  2. Add the ale to the same saucepan and heat on medium until hot. Spoon two tablespoonds of the spiced butter mixture in serving glass, pour hot ale into glass and add a splash of brandy (about 1 or 2 tablespoons) and stir. Garnish with cinnamon stick.

Brown Butter Spiced Ale

IMG_0342

The latest Food52 contest was all about beer, I love a challenge and wanted to create a drink using beer that could comfortably be consumed when it’s cold outside. I primarily think of beer as a summer drink. A hot buttered rum came to mind so I set about switching the ingredients so as to use beer instead of rum and water. I thought that an ale would be nice and added browned butter, brown sugar, some spices and a splash of brandy and the result is really quite delicious. It’s a great way to enjoy beer if you live in a cold climate. The bitterness of the ale is offset by the sugar and spice and the browned butter adds a richness reminiscent of a hot buttered rum. I was so pleased that the recipe was chosen to be tested as a community pick and was thrilled to see that it was chosen to be showcased and photographed by the editors at food52. Kukla, one of our outstanding community members tested the recipe and wrote a lovely review. Here is the recipe, I hope you enjoy if you decide to give it a try.

Serves 2

  • 12 ounces ale of your choice
  • 2 tablespoons unsalted butter, browned
  • 3 tablespoons dark brown sugar
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • splashes brandy (about 1 tablespoon) per glass
  • 1 Cinnamon stick for garnish
  1. Add butter to small saucepan and melt on medium heat. Cook until butter becomes a light brown and has a slightly nutty smell (approximately 3 minutes). Reduce heat to low and add brown sugar and spices — cook until brown sugar is dissolved and the mixture is paste-like. Scrape into small bowl or ramekin and cover with foil to keep warm.
  2. Add the ale to the same saucepan and heat on medium until hot. Spoon two tablespoonds of the spiced butter mixture in serving glass, pour hot ale into glass and add a splash of brandy (about 1 or 2 tablespoons) and stir. Garnish with cinnamon stick.
Photo by James Ransom for Food52

Photo by James Ransom for Food52