Hot Buttered Rum

Ingredients

For 4 servings

• •0.5 stick (¼ cup) unsalted butter
• •0.25 tasse packed dark brown sugar
• •1 c. à café cinnamon
• •0.5 c. à café freshly grated nutmeg
• •0.25 c. à café ground cloves
• •0.125 c. à café kosher salt
• •0.6666666666666666 tasse aged dark rum

Method

1. 1.Combine ½ stick (¼ cup) unsalted butter, ¼ cup packed dark brown sugar, 1 tsp. cinnamon, ½ tsp. freshly grated nutmeg, ¼ tsp. ground cloves, ⅛ tsp. kosher salt, and 2 cups water in a 1½–2-qt. saucepan. Place over medium-high heat and bring just to a boil; reduce heat and simmer, whisking occasionally, about 10 minutes until fragrant and slightly reduced. Remove from heat and stir in ⅔ cup aged dark rum. Serve hot. Editor’s note: This hot buttered rum recipe was first printed in the February 2006 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →