Hot Buttered Rum

A warm cup of buttered rum on a chilly winter night can really hit the spot, and this recipe is super easy to make. Leave the rum out if you like, and give it to your kiddos before they hit the sack on Yule!

Buttered rum was a popular recipe in colonial America, and it’s easy to see why: It is excellent. You can brew this up in your crockpot, ladle out a nice big mug and sit by the fire on a chilly winter evening. It’s the perfect warm drink for your Yule celebrations. If you leave out the rum, your kids can enjoy it too.

Ingredients

2 quarts apple juice

2 cups firmly packed brown sugar

1 stick butter (use the real stuff, not margarine)

3 tbsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

2 cups your favorite rum

Refrigerated whipped dessert topping

Cinnamon sticks and nutmeg for garnish

Directions

Warm up the apple juice and brown sugar in a pot.

Add the butter (dice up the stick before you put it in there, so it’ll melt faster). Stir until the butter is melted.

Add the spices and the rum. Cover the pot and allow to simmer on low for up to four hours.

Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick.

Sprinkle with a dash of nutmeg.