Hot Buttered Rum

 1972 Wisconsin Gas Company Festive Foods Cookbook, p. 9

½ cup butter

2 ½ cups dark brown sugar

1/8 to ¼ teaspoon ground cinnamon

1/8 to ¼ teaspoon ground nutmeg

1/8 to ¼ teaspoon ground cloves

Dark rum

Boiling water

Cinnamon sticks

Cream butter and sugar. Add spices and mix. 

This recipe makes a lot of batter. If it's just you and yours who're drinking you might want to halve it.

Mixture may be stored in the refrigerator, covered. To each cup add 1 tablespoon of batter and 1 ½ ounces of dark rum. 

Enter The Kraken.

Fill with boiling water and stir until batter is dissolved. Serve hot in mugs with cinnamon stick stirrers.

So nice on a frigid winter night!

My Rating: 4/5 "It's definitely rummy, but the butter and spices turn the strong alcohol into something that's perfect for a cozy evening in front of the fire. Hot cocktails don't get the press they deserve."