So, with the longest night of the year approaching, I figured that I would give you a bit of a Yule gift: My recipe for Hot Buttered Rum. (Well, a gift for you, and it also makes it much easier to find this recipe if I post it here, rather than having to dig through my stuff to find where I wrote it down.)
This recipe was given to me seven years ago by my friend Natalie Parker, so all credit to her. I’ve been making this every year since.
You will need:
- 1/2 cup butter
- 2 cups tightly packed brown sugar
- 3 cinnamon sticks
- 6 cloves
- 2 cups rum
- freshly whipped cream
- nutmeg to garnish
Put the butter, brown sugar, cinnamon and cloves in a slow cooker. Pour 2 quarts (8 cups) hot water over them and stir well. Cook on LOW for 5 hours. Add rum and stir to blend. Serve in mugs and add the cream and nutmeg.