Hot-Buttered Rum for Holidays or Anytime It's Cold

Emeril’s Recipe

Yield:10 to 12 servings Level:Easy Ingredients 1 stick unsalted butter, softened 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch salt Bottle dark rum Boiling water ADD CHECKED ITEMS TO GROCERY LIST Directions In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately. Recipe courtesy of Emeril Lagasse, 2002

Martha Stewart’s Recipe

INGREDIENTS 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 1 1/2 ounces dark rum 3/4 cups boiling water Squeeze of Fresh orange juice

DIRECTIONS 1 Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute. 2 Combine 2 tablespoons spiced butter with 1 1/2 ounces (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour 3/4 cup boiling water over each, and stir. Top each with a squeeze of fresh orange juice.

bon appetit