Braden Family Cookbook

Chuck Braden

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HOT BUTTERED RUM BATTER                                                            Trader Vic’s

 1              pound of brown sugar

1/4          pound of soft butter (use regular salted butter, if you even think about using margarine, this entire recipe         collection will disintegrate)

1/4 to ½   teaspoon ground nutmeg

1/4 to ½   teaspoon ground cinnamon

1/4 to ½    teaspoon ground cloves

Pinch of salt

 Beat sugar and butter together until thoroughly creamed and fluffy; beat in nutmeg, cinnamon, cloves and salt.

 Will keep in the refrigerator for about a year . . .  it’s just butter and sugar.

 I suggest using the full ½ teaspoon of the different spices the first time you make the batter.  On subsequent mixing you can always change the quantities as you see fit.  You could even have a Hot Buttered Rum party the next time you are hosting a Tupperware party.  Each round of Hot Buttered Rum drinks could be made with different batches of the batter.  We tried this once and are still having to find uses for the 250 pieces of Tupperware we bought.