Hot buttered rum batter
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, room temperature |
| ¾ | cup | Brown sugar |
| ¼ | cup | Honey |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Ground cloves |
| Boiling water | ||
| Rum extract | ||
| Nutmeg, optional | ||
| Cinnamon sticks | ||
Directions
In a small mixer bowl, cream butter until fluffy. Gradually add brown sugar, then honey, cinnamon, nutmeg, and cloves; beating well. Spoon into covered containers. Keep refrigerated. Makes 2 cups, 8 servings. DIRECTIONS: Store in refrigerator up to 1 month. To serve; Bring batter to room temperature. Place ¼ cup of batter in a warm 10 ounce mug. Pour about ½ cup boiling water into mug and stir to dissolve batter. Add a few drops of rum extract, to taste, and fill with boiling water; stir. Sprinkle with nutmeg, if desired.
Stir with cinnamon stick. Origin: Watkins Food Gifts Cookbook. Shared by: Sharon Stevens, Sept/94.
Submitted By SHARON STEVENS On 09-28-94