Hot Buttered Rum
- 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
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.
