Hot Buttered Rum
Happy National Butter Rum Day all! This is perfect for a Michigan winter or anytime. 4 - 6 oz. dark rum 1/2 - 1 T. each: butter, brown sugar 1 tsp. vanilla extract 2 - 3 c. hot tea Fill tea kettle with cold water and bring water to boil. Turn stove off, very carefully remove lid from kettle and place two tea bags in kettle. Put lid back on tea kettle and let tea steep for a few minutes. While tea's steeping, spoon some sugar, rum, butter, vanilla extract in the bottom of 4 clean coffee mugs. Pour tea into the cups and stir with a clean spoon. Serves 4.