Thursday, September 22, 2011
Hot Buttered Rum
2 C firmly packed brown sugar
1 stick butter (use the real stuff, not margarine)
3 Tbs. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
2 C. your favorite rum
Refrigerated whipped dessert topping
Cinnamon sticks and nutmeg for garnish
Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.
Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.