Emeril Lagasse's Original Hot Buttered Rum

This recipe is Emeril's for a delicious Hot Buttered Rum. Different from the traditional Pacific Northwest Recipe which includes vanilla ice cream, but it's delicious. And authentic. Straight from New Orleans, and definitely worth making! 


1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt


Directions
In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.

Recipe courtesy Emeril Lagasse, 2002
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/hot-buttered-rum-cocktail-recipe.html#sni-reviews?oc=linkback