from Dennis via Judy Begley Trimarchi
2 cups light brown sugar (packed)
1/2 cup salted butter
pinch of salt
3 sticks cinnamon
6-8 whole cloves
1/2 whole nutmeg
8 cups water
2 cups light rum
- Combine sugar, butter, salt, cinnamon, cloves, whole nutmeg and water in a crockpot.
- Cook on low for 5 hours.
- Add rum.
- Serve in warm mugs with a dollop of whipped cream and a sprinkle of nutmeg.
Judy says, “When I first moved to Virginia from Arizona in 1981, I was fresh out of college. My boss, Dennis, must have answered 10,000 questions as I learned how to apply the vague book learning of the university to the practical, specific needs of the lab where I was hired. He may have wanted to run for cover when he saw me coming, but he never did. One Christmas, he and his wife hosted our entire crew for a wonderful party that included this fantastic Hot Buttered Rum. Dennis was taken from us by cancer over 10 years ago, but I will never lose everything he taught me. Enjoy this fabulous beverage when you entertain your friends and family!”