November 17, 2019

Hot buttered rum

Hot buttered rum


2/3 cup stuffed darker dark brown glucose

1/2 glass (1 stick) unsalted butter, room temperatures

1/2 tsp ground cinnamon

1/4 teaspoon floor nutmeg

1/8 teaspoon soil cloves

3/4 mug spiced rum

2 cups boiling hot drinking water

4 sticks cinnamon, for garnish


  1. Utilizing an electric powered blender, beat the dark brown sugar, butter, sweetie, sugar-cinnamon, nutmeg, cloves, and sea salt inside a medium sized dish until blended and clean. Transfer the mixture to some 4-glass (or larger sized) calculating cup. Add the rum then 2 servings of cooking drinking water. Stir up until the butter blend dissolves. Split the buttered rum between 4 mugs. Garnish with all the sugar-cinnamon stays and assist.

This recipe was offered by a cook, bistro or cooking professional. It is not tested for use at home.

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