October 6, 2008

Hot Buttered Rum

It doesn't get much better than a mug of hot buttered rum topped with freshly whipped cream. Goes equally well with board games played by firelight or apple cobbler and a good book.

Recipe (adapted from one by Emeril Lagasse.)

Recipe (serves 6):
1/2 stick salted butter
1 c succanat (dehydrated cane juice)
1 rounded tsp ground cinnamon
1/4 tsp ground nutmeg
pinch ground cloves
boiling/hot water
dark rum
freshly whipped cream*

Cream together butter and spices. Scoop 2 tbs of the batter into a mug and add approx 6 oz boiling water. Stir until dissolved and add 1 1/2 tbs dark rum. Top with freshly whipped cream. Leftover batter can be stored in the fridge for later.

*I whipped a pint of heavy cream with approx 1/4 c zylitol and 1/2 tb vanilla extract.

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