Hot Buttered Rum

 

4 eggs
1 lb. butter, softened
1 heaping tsp. nutmeg
cinnamon sticks for garnishing
2 lb. brown sugar
1 heaping tsp. cinnamon
1 scant tsp. ground cloves
rum

Cream butter and eggs.  Add sugar gradually, then the spices.  Beat with a mixer for 1 HOUR
.

You now have a batter that you can keep in the freezer or the refregerator for future use.  As you are ready to prepare your individual servings for Hot Butered Rum, put 2 tablespoons of the batter into a cup, add a jigger of rum, fill cup up with hot water, and stir with a cinnamon stick.

This is a great holiday drink and easy to fix when friends drop in.

Mitch Swanson