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.
nutrition information per serving
237 calories; 6g total fat; 16mg cholesterol; 6mg sodium; 14g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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