Monday, April 25, 2011

Hot Buttered Rum

1 stick butter whole cloves
1 box brown sugar stick cinnamon
2 eggs dark rum

Melt butter...add brown sugar. Stir. Separate eggs.

Beat yolks lightly. Add yolks to butter-sugar mix. Remove from heat.

Beat egg whites until thick. Fold butter-sugar mix to egg whites slowly- stir
gently- refrigerate.

Serve: in each cup,
1 whole clove and cinnamon stick- 1 heaping Tablespoon mixture
in cup. Add one jigger rum. Fill to top with
boiling water...float butter on top.

Makes 15 cups. Butter keeps in refrigetator for several weeks.