Spiced Fall

Last night G and I got together with friends for a Halloween dinner.  The food was yummy, and I was in charge of making a dessert and bringing rum for hot buttered rum drinks.  So I whipped up a spiced yogurt pound cake and picked up a bottle of Bacardi Select rum.  Hot buttered rum is delicious, but not just a drink--it's a dessert in itself.  I thought perhaps it was the perfect example of how I have to choose my poison.  While I love the spice cake (and it was the first of the season, so I was anxious for a piece), I didn't want a large piece knowing that the drink coming was a dessert as well.  Both were delicious, and complemented each other fantastically.

Hot Buttered Rum (found at Mahalo.com)

* 1 bottle Dark Rum

* 4 cups boiling water

* 2 cups brown sugar, lightly packed

* 1 tsp. cinnamon

* 1/2 tsp. nutmeg

* 1/2 tsp. allspice

* Dash of ground cloves

* 1 stick of softened butter

Mix together the softened butter, sugar and spices.  Place butter in the refrigerator for about half an hour to set. Scoop 2 tablespoons or so of spiced butter into each mug, then fill each mug 1/3 full of rum (or more to taste).  Top with boiling water.  Scoop fresh whipped cream on top and serve!

I halved this recipe because there were 4 of us, and 1 drink a piece was plenty.  We sat around, played cards and drank hot buttered rum.  Then it was into the living room for a horror film before saying goodnight and driving home to a quiet street.  The perfect Halloween.