Kaely's got my camera for Jazz Choir breakfast, so I thought I'd share the best, REALLY, hot buttered rum recipe EVER!
Hot Buttered Rum Mix
From Betty Crocker's Christmas Book
1 cup (2 sticks) butter
1 cup plus 2 Tbl. packed brown sugar
1 cup heavy whipping cream
2 cups powdered sugar
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Beat butter and brown sugar on med. speed for 5 minutes until fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon, and nutmeg. Store in the freezer for up to 3 months.
For Hot Buttered Rum: Place 1 oz. rum (I like dark) and 2 heaping Tbl. mix in a mug. Add 1/2 cup boiling water. Sprinkle with extra nutmeg and serve. YUM!
For your pretty picture enjoyment...
Some clip art from a 1940s holiday drink book I found in my mother-in-laws collection.