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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Buttered Rum Recipe

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This recipe for Hot Buttered Rum is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rum
2 quarts apple or grapefruit juice
1 3” cinnamon stick
2 tbsp brown sugar
1 tsp whole allspice
1 tsp whole cloves
¼ tsp salt
dash ground nutmeg
Directions:
Directions:
In large saucepan, combine brown sugar, apple juice and spices that have been tied in a cloth bag. Heat to boiling point. Reduce heat, cover and simmer for 20 minutes. Stir in rum. Return to boiling point. Remove from heat and remove spice bag. Place a pat of butter in each of 8 mugs. Pour in the hot rum mixture.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
On a cold day, this is perfect. Granny and Mimi loved this.

 

 

 

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