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National Hot Buttered Rum Day
January 17
Hot Buttered Rum
1-1/2 shots dark rum
1 teaspoon sugar (preferably superfine)
boiling water
1 teaspoon butter
grated nutmeg
Stir rum and sugar until dissolved, add boiling water and top with butter and a dash of nutmeg.
Colonial Hot Buttered Rum for the Crockpot
2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
heavy cream, whipped
ground nutmeg
Put all ingredients, except rum, cream, and nutmeg into crockpot.
Add 2 quarts hot water. Stir well.
Cover pot and cook on LOW for 5 hours.
Add rum; stir to blend.
Serve from pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
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