Thursday, October 9, 2008

Hot Buttered Rum


1 qt. Water
4 Bigelow “Constant Comment” teabags
2 c. Apple cider or juice
2 T. Brown sugar, firmly packed
¼ - ½ c. Rum
Dash Nutmeg


In saucepan, bring water to boil. Add tea and cover. Steep 7 minutes. Remove teabags and stir in apple juice, brown sugar and rum. Heat to steaming. Add dash of nutmeg. Ladle into mugs. Drop ½ tsp. butter into each serving. Garnish with cinnamon stick.

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