Hot Buttered Rum
- 4 ounces (1 stick) room-temperature unsalted butter
- 1/2 cup packed dark-brown sugar
- 1 teaspoon finely grated orange zest
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 6 ounces dark rum
- 3 cups boiling water
- Fresh orange juice
- Produce
- Ginger, ground (3/4 teaspoon)
- Orange, zest (1 teaspoon)
- Cooking & Baking
- Brown sugar, packed dark (1/2 cup)
- Cinnamon, ground (3/4 teaspoon)
- Nutmeg, ground (1/2 teaspoon)
- Drinks
- Orange juice, Fresh (1)
- Water (3 cups)
- Dairy
- Butter, unsalted (4 ounces)
- Beer, Wine & Liquor
- Rum, dark (6 ounces)
Preparation
Read recipe preparation on marthastewart.com
Social Stats
55.6Rating
1-100
1-100
6Tweets
65Facebook
Likes
Likes
41StumbleUpon
Views
Views
380PinterestPins
Recipe Stats
Published August 9, 2011 (1 year ago).
14 people saved this recipe.
