Holiday Drink: Hot Buttered Rum

I finally tried hot buttered rum, after THREE unsuccessful attempts. I guess the weather’s finally turned cold enough to convince the bartenders at Duke of Perth that it will likely stay that way, and thus they have finally busted out their works for the highly anticipated hot buttered rum.

Yes, yes, the ingredients call for butter. And yes, yes, it’s quite a bit of butter to down in one sitting. But oh my, what a difference it made. The creamy concoction was thick and smooth, and slid down my throat, instantly warming up my tummy. It’ll taste so good drizzled on – or better yet, with – a fresh and hot apple pie. Try it, you’ll fall in love with it, like I did, like Yeming did (she who was initially horrified by the amount of butter). 😉

Here’s the recipe as provided by Foodnetwork:

1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Bottle dark rum
Boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately



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