Foodie Friday ~ Hot Buttered Rum and Italian Mellocello

Have you ever had Hot Buttered Rum. This is wonderful:)Mix butter, brown sugar, cinnamon, nutmeg, cloves and salt.
Put it in a covered container and keep in the fridge.
Add 2 teaspoons of the mixture, 1 shot of rum and fill with boiling water. Stir well and top with whipped cream and sprinkle with cinnamon.

Recipe:
Ingredients-
Hot Buttered Rum
1 stick unsalted butter, softened
2 cups light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch ground cloves
Pinch salt
Captain Morgan's Spiced Rum (can use dark rum)
Boiling water
Directions-
In a bowl, cream together the butter sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm. Spoon about 2 teaspoons of the butter mixture into a small mugs. Add 1 shot of rum. Top with boiling water and stir well. Top with whipped cream and sprinkle cinnamon on top.

(makes 12 servings)

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The next drink takes 2 months. It's called Italian Mellocello, (mello because I add vanilla beans). I started it last weekend so I will have it ready for the holidays. Last year I gave it for presents. It was a big hit.

First wash 20 lemons real good.
Next peel them without getting too much of the pith. The pith is the white part and would make the drink bitter. Oh did my house smell good!
Next slit 5 vanilla beans and scrape out the insides.
You will need 2 750 ml bottles of Everclear.

Add all to a glass gallon jug with a lid. Then place in a dark cabinet for 2 months. There's more......I will tell you the rest of the recipe in two months. For now it has to sit.

So what to do with the juice from the 20 lemons.....

Squeeze them.

Place them in freezer bags and save for next years homemade lemonade.

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visit her site for more fabulous recipes:)