“Twas several days before Christmas, and, Santa that bum,
Came early and made off with my hot buttered rum.”
With Midwest temperatures dipping to below zero, there’s much to be said for hot holiday drinks. Here’s a Hot Buttered Rum recipe from Chef Emeril Lagasse that makes 10 to 12 servings. Also, enjoy this beach scene photo and just keep thinking spring is right around the corner!
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Bottle dark 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.