Well Chris, I am sitting here drinking a wonderful cup of Hot Buttered Rum. I just made a double batch of your recipe and I have to tell you that it is wonderful. Boy is this recipe a keeper. Guess what some of my Christmas gifts are going to be.
Chris great recipe! I know it is a bit early for hot rum but we took some friends up to "Sun Peaks" (Ski Resort) and thought a hot rum would go well before lunch so we brought along a thermos of them. Enjoyed by all. I added was some butter, a wedge of lemon & a stick of cinnamon bark to each mug. I usually use honey but I really liked the brown sugar. My friends & I say thank-you Chris
This is exactly the same recipe that I use. The only thing I do differently is garnish each mug with a cinnamon stick, which also doubles as a stirrer. This is always a hit, and the mix keeps well in the refrigerator for a long time. It's fun to be able to whip this up anytime for company, or just for yourself. It is very rich, though, so if you have trouble with butter like I do, you'll want to limit yourself to just one - hard to do, when they taste so good! (I wanted to post this recipe, but since you did already, here's my review of yours!)
2 1/4 cups of brown sugar = 1 pound ** thanks for the great party recipe**
Delicious! Everyone enjoyed drinking this after a days skiing - even my mother-in-law who doesn't normally touch anything alcoholic! I garniched with a cinnamon stick too. Can't wait for the next excuse to make up a batch.
Excellent! I'm not a clove fan, so I left them out and kicked up the cinn and nutmeg a bit. Thanks for the great recipe -I will be making this again, except next time I'll be doubling the batch!