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| 6 Esslöffel | brown sugar |
| 3 Teelöffel | allspice whole |
| 3 Teelöffel | cloves whole |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | nutmeg |
| 3 | Cinnamon sticks |
| 1 | Seasoning Packet |
| 2 ca. 1 Liter | Apple juice or pineapple juice |
| 1 Tasse | rum |
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In a large saucepan, combine all of the ingredients except the rum. Slowly bring the mixture to boiling. Reduce heat, cover and simmer for 2 minutes. Stir in the rum and bring to boiling. Remove from heat and pour through a strainer. Place a pat of butter in each of the 8 mugs and fill with hot mixture.
Combine all ingredients, except the cinnamon sticks in a small bowl. Mix to blend thoroughly. Divide evenly among 3 zip-loc baggies and place a cinnamon stick in each. Includes the following instructions:
Hot Buttered Rum: In a large saucepan, combine all of the ingredients except the rum. Slowly bring the mixture to boiling. Reduce heat, cover and simmer for 2 minutes. Stir in the rum and bring to boiling. Remove from heat and pour through a strainer. Place a pat of butter in each of the 8 mugs and fill with hot mixture.
Eat-L Digest 18 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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