Elisabeth Lambert Ortiz

Hot Buttered Rum

Preparation info
  • Serves

    1

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Ingredients

  • Cinnamon stick
  • 2 oz. light Jamaica rum
  • ¼ oz. unsalted butter

Method

Put the cinnamon stick into an 8 oz. mug. Add the rum and butter and pour on the hot cider. Stir and grate a little nutmeg on top.