Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

October 7, 2011

BOTW: Hot Buttered Rum {recipe}

It's the time of year where there is a definite chill in the air, where we dust off our fireplace/wood stove, get cozy on the couch, light a few candles, and maybe watch a movie after the kiddos are in bed for the night.

Here in northern California, we've had our first rain storm of the season and for me that brings a craving; something hot, sweet and spiked, all with my all time favorite autumn scent of cinnamon.

Hot Buttered Rum

Have you had any yet?

"Best of the Web" recipe for the week is courtesy Williams Sonoma.



















Ingredients:
3 Tbs. firmly packed brown sugar

1 1/2 Tbs. unsalted butter, at room temperature
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves {or just replace the last three ingredients with that pumpkin pie spice you made last week}
3/4 cup rum {if you're not a rum fan, try brandy.  Korbel is my favorite}
2 cups boiling water
4 cinnamon sticks

Directions:
In a small bowl, stir together the brown sugar, butter, nutmeg, cinnamon and cloves. Distribute evenly among 4 warmed mugs. Add 3 Tbs. rum to each mug, then fill with the boiling water, stirring well. Garnish with cinnamon sticks.

Serves 4.

Cheers!
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