HOT BUTTERED RUM COCOA

Today is National Hot Buttered Rum Day. Where I live we're experiencing some really strange dry winter weather with the temperature going upwards to 78 today, but if you're in a normally cold climate, this is the perfect drink to celebrate the day!

The recipe for Hot Buttered Rum Cocoa is from the Wisconsin Cheese Board. So many Food associations have great recipes.

If you don't feel like making Hot Buttered Rum Cocoa, you can always celebrate this food holiday with Seattle Chocolates Hot Buttered Rum Milk Chocolate Truffle Bar. Fabulous! This bar is buttery, smooth with a light hint of rum and toffee crunch in milk chocolate.

Hot Buttered Rum Cocoa

1/4 cup butter, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dark rum
1/2 cup granulated sugar
1/3 cup cocoa
4 cups milk

Combine butter, brown sugar and seasonings in small bowl, mixing until well-blended. Drop six spoonfuls onto plastic wrap-lined plate; chill while preparing beverage, then form into balls.
Combine rum, sugar and cocoa in 2 quart saucepan. Cook over medium heat until mixture boils, stirring constantly. Simmer 1 minute; add milk. Cook until heated through; do not boil.
Pour into six coffee cups; place one butter ball in each cup.