| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Brown sugar |
| 3 |
ts |
Whole allspice |
| 3 |
ts |
Whole cloves |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 3 |
|
Cinnamon sticks |
| 1 |
|
Seasoning Packet |
| 2 |
qt |
Apple juice or pineapple juice |
| 1 |
c |
Rum |
INSTRUCTIONS
HOT BUTTERED RUM
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Thu, 18 Jul 1996 23:09:34 +0000
In a large saucepan, combine all of the ingredients except the rum. Slowly
bring the mixture to boiling. Reduce heat, cover and simmer for 2 minutes.
Stir in the rum and bring to boiling. Remove from heat and pour through a
strainer. Place a pat of butter in each of the 8 mugs and fill with hot
mixture.
Combine all ingredients, except the cinnamon sticks in a small bowl. Mix
to blend thoroughly. Divide evenly among 3 zip-loc baggies and place a
cinnamon stick in each. Includes the following instructions:
HOT BUTTERED RUM: In a large saucepan, combine all of the ingredients
except the rum. Slowly bring the mixture to boiling. Reduce heat, cover and
simmer for 2 minutes. Stir in the rum and bring to boiling. Remove from
heat and pour through a strainer. Place a pat of butter in each of the 8
mugs and fill with hot mixture.
EAT-L Digest 18 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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