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Hot Buttered Rum

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This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.

Source: Martha Stewart Living, December 2009
Servings

Ingredients

Directions

Cook's Notes

Spiced butter can be refrigerated for up to 2 weeks.

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268
  • georgenormanpic
    17 DEC, 2017
    Are you sure it isn't 1 1/2 cups of rum? 1 1/2 oz of rum is very very little amount for 4 servings
    Reply
    • pulelehua2003
      26 DEC, 2017
      So is 3/4 cup water...kinda makes one think the etoh and water and oj are per cup

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