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Hot Buttered Rumba

Source: Atomic Cocktails
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 1
Forget that pathetic butter raft sent afloat on hot buttered rum drinks. Instead, try our creamed blend of butter, brown sugar, and sweet spices; the mixture mingles with rum and cider the way congos take to marimbas. The effect is even livelier with a side of spicy chicken wings and some hot Afro-Cuban rhythms on the hi-fi.
1 teaspoon packed brown sugar
1 1/2 teaspoons soft butter
Pinch each of ground cloves, allspice, and cinnamon
1/3 cup apple cider
1/4 cup dark rum
2 tablespoons whipped cream
Ground nutmeg for dusting
Cinnamon stick for stirring
In a small bowl, cream the brown sugar and butter together. Blend in the cloves, allspice, and cinnamon. Put the paste in the bottom of an 8-ounce mug.

In a small saucepan, heat the cider until steam rises from the surface; do not boil. Pour the hot cider into the mug and stir vigorously to dissolve the paste. Stir in the rum.

Garnish with whipped cream and a dusting of ground nutmeg. Serve with a cinnamon stick for stirring.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 1
Calories: 237
Cholesterol: 16mg
Sodium: 6mg
Carbohydrates, Total: 14g
Fat. Total: 6g
% Cal. from Fat: 23%
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