- Prep: 15 min
- Cook Time: 5 min
- Total: 20 min
- Serving: 20
The base mixture for Hot Buttered Rum can be made ahead of time and refrigerated until ready to serve. Just add 1 tablespoon of chilled mixture to a cup and fill with boiling water.
- Base: 1 stick butter
- 1 pound brown sugar
- 2 eggs
- Per serving: 1 cinnamon stick, 1 clove, 2 ounces rum
- Make the base: Melt the butter and add brown sugar. Separate eggs. Beat yolks and add to sugar mixture. Blend thoroughly. Whip egg whites until stiff. Add sugar mixture to egg whites. Chill.
- To serve: In a cup, mix 1 tablespoon of chilled mixture, cinnamon stick, clove and rum. Fill with boiling water.