HOT BUTTERED RUM II
1/2 cup firmly packed dark brown sugar
1 stick (1/2 cup) unsalted butter, cut into pieces
1 teaspoon cinnamon plus additional for garnish
1 teaspoon freshly grated nutmeg, or to taste
1/4 teaspoon ground cloves, or to taste
2/3 cup dark rum
In a saucepan, combine the brown sugar, the butter, 1 teaspoon of the cinnamon, the nutmeg, the cloves, and 2 cups water, and bring the mixture to a boil, whisking constantly. Simmer the mixture for 5 minutes and stir in the rum. Divide the mixture among 4 heated mugs, and sprinkle each drink with some of the additional cinnamon.
Makes 4 drinks.
Gourmet, February 1986
Gourmet, February 1986
