Hot Buttered Rum Cocktail (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Ingredients:
1 stick unsalted butter, softened |
2 cups light brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon grated nutmeg |
pinch ground cloves |
pinch salt |
bottle dark rum |
boiling water |
Directions:
1. 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.
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