Choose Your Location
|
![]() |

Hot Buttered Rum
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. Recipe by Emeril Lagasse
Examiner note: I am going to make up a batch of the butter mixture and keep it in an airtight container in my refrigerator. That way I can whip up some Hot Buttered Rum whenever holiday guests drop in.
Cheers!
drinkexaminer@gmail.com


