Hot Buttered Rum Cocktail
Show:
Emeril Live
Episode:
Butter Is Better
- Total:
- 21 min
- Prep:
- 10 min
- Inactive:
- 1 min
- Cook:
- 10 min
- Yield:
- 10 to 12 servings
- Level:
- Easy
Ingredients
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 from Emeril Lagasse
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