Hot buttered rum de cacao
By
Table of Contents
Equipment
Ingredients
- 2 oz. 151 proof rum
- 1 oz. Crème de cacao (dark)
- 2 tsp. Brown sugar
- no measure Cinnamon stick
- no measure Cloves
- no measure Lemon rind
- 1/4 oz. Butter
Instructions
- Put a little boiling water in a warm mug and steep the sugar & spices for a couple of minutes. Add liqueurs and top off with boiling water. Add lemon & butter.
Buy the equipment
Here are our top picks from Amazon of cocktail making equipment to make a Hot buttered rum de cacao.
More articles
