RecipeHotButteredRum - Native Food and Wine

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Welcome to Native Food & Wine. In the spring of 2009 we set out on a journey to learn about unique production methods, environmentally responsible solutions and the diverse ways food & wine are appreciated around the world. So far our travels have taken us to many US states, New Zealand, Australia and now Italy. In the coming months we’ll be traveling in Tuscany and the surrounding area. California and France are on the schedule for the future. Join us to learn more about what food & wine producers are doing around the world.

Hot Buttered Rum

1 tablespoon butter
1 tablespoon brown sugar
1 cinnamon stick
6 cloves (whole)
1 long piece of lemon peel
1 1/2 ounces aged or spiced rum, whichever you prefer
Boiling water
Pinch grated nutmeg

With a pairing knife make a long, thick piece of lemon peel. Trim to make tidy and stud with cloves. Mix brown sugar and butter well. In a coffee mug or tempered glass cup add brown sugar mixture, cinnamon stick and a little boiling water. Stir until sugar is dissolved. Add clove studded lemon peel, rum and fill with boiling water. Stir and sprinkle with grated nutmeg.

Makes 1 serving