| 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.
