Tried this recipe for Hot Buttered Rum from Emeril the other night. Delicious…and perfect for these blistery fall evenings.
If it’s not blistery where you are, I’m jealous. Anyway. Try it.
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
Pinch ground cloves
Pinch salt Bottle dark rum (I like Captain Morgain private stock)
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.