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Hot Buttered Rum Colonial Style
From the kitchen of Sharmagne Leland-St. John
2 cups brown sugar, firmly packed
1/2 cup unsalted or sweet butter
1 pinch salt
3 sticks cinnamon
6 whole cloves
1/2 teaspoon fresh nutmeg, ground
2 cups dark Jamaica rum
heavy cream, whipped
Fresh nutmeg, for dusting
Place all ingredients, except the rum and cream into the crockpot.
Add 2 quarts hot water. Stirring well. Cover pot and cook on low
for 5 hours. Add rum. Stir to blend. Serve from pot into warm mugs
with a dollop of whipped cream. Dust with a sprinkle of nutmeg.
Remember to drink responsibly. Do not drink and drive.