Hot Buttered Rum

"Just the thing to warm you up on a chilly winter's night. :)"
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
Ingredients:
7
Serves:
2
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ingredients

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directions

  • In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
  • Stir in the warm water.
  • Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
  • Stir in the rum.
  • Serve in mugs.
  • Garnish with lemon slices, if desired.

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Reviews

  1. I added 2T of sweetened consensed milk (I had left over from another recipe). OMG!!! It tasted like butterscotch discs had melted on my tongue good! Move over warmed cider...You've been replaced!
     
  2. I doubled the brown sugar (sweet tooth) and added milk for more of an Irish Creme drink. Gosh this was good. I think I'll make this at Christmas instead of warm cider. Thanks for sharing.
     
  3. Smooth drink, but definitely needs more than a dash of cinnamon. I used 1/2 teaspoon, and then added a dash of ground cloves. Thanks for posting.
     
  4. A quick and easy way to fix a warm comforting drink. The "dash" of spices were a bit weak, I felt. Would definitely increase them to a more specific amount. I'd also consider adding at touch of cloves, if you like them. Thanks for sharing!
     
  5. Easy, sized right (for two on a cold winter night), and uses the microwave! My kind of recipe. I need better rum, and I think I'll play more with spicing, though cinnamon and nutmeg was a great start. I didn't garnish with lemon. Hmmm, maybe I'll have to try that tomorrow night ;-).
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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