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Re:Hot Buttered Rum

My wife ecstatically remembers the hot buttered rum served at the Blue Knob, PA ski lodge. We have for years searched for a recipe and were generally disappointed with the results, wasting a copious quantity of rum.Your recipe is fabulous. The key is the spiced butter with brown sugar. The really neat feature is the fact that you can make the butter ahead and keep it for three weeks. This provides for really great entertainment opportunities.We increased the vanilla extract to 2 tsp which we think improved the taste. The spices, including the nutmeg, we ground fresh in a spice mill. I think this made it better as well.The choice of the brand of rum is important as well. As recommended in the recipe Gosling's Black Seal has the perfect qualities for hot buttered rum. I would be hesitent to try another rum.

Posted: 09:41 am on December 22nd 2008