Hot Buttered Rum
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 28. Vision transcription from the scanned page; needs review.
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Ingredients
- 3/4 cup packed brown sugar
- 1/2 cup margarine or butter, softened
- 1/4 teaspoon finely shredded lemon peel
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Rum
- Boiling water
Instructions
- In a small mixing bowl combine brown sugar, margarine or butter, lemon peel, cinnamon, and allspice. Beat till well combined. Use immediately or cover and chill up to 1 month.
- For 1 serving, place 1 rounded tablespoon of the butter mixture in a mug. Add 3 tablespoons rum and 1/2 cup boiling water. Stir well.
- Hot Buttered Coffee or Tea: Prepare as above, except substitute 1/2 cup hot strong coffee or tea for the rum and boiling water.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Hot buttered rum - close-up.jpg" by Jill Robidoux from beantown; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Hot_buttered_rum_-_close-up.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.