This recipe is for my “oldest friend” Mary Ann Mulford, a cook as adventurous and crazy as I am! We’ve never let the lack of ingredients stop us, and we are fearless in our substitutions.
One snowy evening many years ago (I refuse to do the math!), we decided to make Hot Buttered Rum to accompany an evening of sledding.
Only one problem. We didn’t have any butter.
Did that stop us? Heck, no! Thus was born a new concoction, Hot Margarine-ed Rum!
It will never replace the original. Trust me…
Hot Buttered Rum with Honey
- 2/3 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch salt
- 3/4 cup spiced rum
- 2 cups boiling water
- 4 sticks cinnamon, for garnish
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
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