JANUARY 17TH: HOT BUTTERED RUM

Hot Buttered Rum

½ c. butter, room temperature

6 Tbsp. packed brown sugar

¼ c. molasses or dark corn syrup

Rum

Boiling water

Whipped cream

With the back of a spoon, mash together the butter, brown sugar & molasses until thoroughly mixed. Place ½ or 2 rounded teaspoons of mixture (or to taste) in a mug. Add 1 oz. Rum. Fill mug with boiling water; stirring until butter mixture is dissolved. Top with whipped cream. Servings vary depending on amount of mixture used for each cup. This recipe can be doubled or tripled (for large parties) and frozen. Or it can be stored in the refrigerator for weeks.