Oh my heavens, Valere Rene WON the Sips on the Bricks 2017 with our Hot Buttered Rum recipe! If you missed the recipe from last nights post, here it is again. Thanks to all who voted for us!
Hot Buttered Rum(15 servings)
2 cups firmly packed brown sugar
1/2 cup butter(we used salted sweet cream)
1 pinch salt
3 cinnamon sticks
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups rum
2 quarts hot water
Fresh Nutmeg Cream
1 cup heavy cream
2 tbsp powdered sugar
A dash of nutmeg
1 tsp vanilla( i used Mexican vanilla)
additional ground nutmeg, for topping
Directions for Buttered Rum
Combine brown sugar, butter, salt, cinnamon sticks, cloves, and nutmeg in the crock pot. Add hot water. Stir well.
Cover pot and cook on LOW for 5 hours.
Add rum; stirring to blend.
Serve from crock pot in warm mugs with a scoop of whipped cream and a dusting of nutmeg.
We used a whipping cream canister that creates cream with nitrous cartridges such as the brand ISI but whipping cream with your mixer would give you the same effect.