Hot Buttered Rum From Saveur Magazine

1. Beat butter and sugar in a bowl with an electric mixer until fluffy.

2. Add spices and salt and beat again to combine.

3. Chill buttered rum base until ready to use, up to 2 weeks.

4. To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz. rum into an 8 oz. mug and fill with boiling water.

5. Stir to melt and mix; serve at once.

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Nutrient	Quantity
Total fats	163.5643 g
Protein	60.6532 g
Carbohydrates	89.7137 g
Energy	1943.4704 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.238 g
Water	10.2921 g
Aspartic acid	5.6267 g
Calcium, Ca	1433.1732 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Fiber, total dietary	31.9311 g
Fatty acids, total saturated 22:0	0.0009 g
Carotene, beta	0.3902 g
Niacin	20.1722 mg
Vitamin A, RAE	10.2755 g
Fatty acids, total trans-polyenoic	0.0002 g
Arginine	8.9864 g
Riboflavin	1.7365 mg
Fatty acids, total trans-polyenoic 22:4	0.0003 g
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.2298 g
Glutamic acid	13.5157 g
Sodium, Na	253.2908 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4977 g
Total lipid (fat)	163.5643 g
Manganese, Mn	5.2884 mg
Fructose	0.0056 g
Proline	2.7678 g
Fatty acids, total saturated 16:0	14.6236 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0134 g
Sucrose	0.0001 g
Choline, total	0.2448 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0003 g
Fatty acids, total polyunsaturated 18:1 t	0.0011 g
Sugars, total	0.0289 g
Serine	3.3046 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	6.8732 g
Fatty acids, total saturated 20:4 undifferentiated	0.0005 g
Vitamin B-6	0.5099 mg
Selenium, Se	0.0466 g
Ash	17.0525 g
Fatty acids, total saturated 18:1 undifferentiated	60.8996 g
Pantothenic acid	2.3637 mg
Phenylalanine	3.2127 g
Fatty acids, total polyunsaturated 22:1 c	0.0001 g
Copper, Cu	5.5119 mg
Betaine	0.0074 mg
Thiamin	4.3675 mg
Methionine	2.0008 g
Iron, Fe	8.6178 mg
Carbohydrate, by difference	89.7137 g
Phosphorus, P	2560.0273 mg
Folate, total	333.946 g
Tocopherol, gamma	0.0029 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0001 g
Alanine	3.1688 g
Valine	3.3868 g
Fatty acids, total saturated 18:2 undifferentiated	70.2809 g
Glycine	4.1519 g
Glucose (dextrose)	0.006 g
Fatty acids, total saturated 14:0	0.5352 g
Zinc, Zn	15.8093 mg
Isoleucine	2.6072 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	71.5956 g
Leucine	4.6424 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0002 g
Vitamin A, IU	229.3355 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.001 g
Folate, DFE	333.946 g
Tryptophan	1.327 g
Vitamin C, total ascorbic acid	0.0176 mg
Phytosterols	1.685 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0041 g
Fatty acids, total saturated 20:0	0.001 g
Tyrosine	2.5389 g
Vitamin K (phylloquinone)	0.7445 g
Fatty acids, total saturated	23.0317 g
Histidine	1.7834 g
Fatty acids, total monounsaturated	61.6932 g
Threonine	2.515 g
Folate, food	333.946 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0026 g
Cryptoxanthin, beta	0.9038 g
Vitamin E (alpha-tocopherol)	0.0463 mg
Fatty acids, total trans	0.0013 g
Fatty acids, total trans-monoenoic	0.0011 g
Magnesium, Mg	328.959 mg
Lysine	1.9444 g
Potassium, K	1415.7112 mg
Cystine	1.2251 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Butter	0.75 lb	1939.1444	89.0986	163.2964
Cinnamon	0.25 teaspoon	0	0	0
Rum	0	0	0	0
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Water	0	0	0	0
Clove	0.25 teaspoon	1.4385	0.344	0.0682
dark brown sugar	1 cup	0	0	0