Hot Buttered Rum from Saveur Magazine

Name: Hot Buttered Rum from Saveur Magazine
Prep time: 15 min
Total time: 15 min
Yield: 16 serving(s)
Ingredients: 3/4 lb softened butter; 1 cup dark brown sugar; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 pinch salt; aged rum (high quality); boiling water

Submitted by KathyP53

"An adaptation of a Trader Vic's recipe. Wonderful!"

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Ready In:: 15mins
Ingredients:: 8
Serves:: 16

ingredients

³⁄₄ lb softened butter
1 cup dark brown sugar
¹⁄₄ teaspoon freshly grated nutmeg
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon ground cloves
1 pinch salt
aged rum (high quality)
boiling water

directions

Beat butter and sugar in a bowl with an electric mixer until fluffy.
Add spices and salt and beat again to combine.
Chill buttered rum base until ready to use, up to 2 weeks.
To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz. rum into an 8 oz. mug and fill with boiling water.
Stir to melt and mix; serve at once.