The Flaming Pot Holder

This is a nice hot beverage, perfect for cold winter nights, like the ones we’ve had recently.  One of the versatile things about this recipe is that it can be alcoholic or non-alcoholic.  It is completely adaptable!  Leave out the rum and then let everyone customize his or her own drink.  It also makes a nice addition to coffee!  Added bonus:  it makes the house smell great while it is cooking away in the crock pot.  We made a few batches over the holidays and kept it in Mason jars in the refrigerator.  It looks a little weird with the floating butter beads, but it heats up fine.

2 cups dark brown sugar (light brown sugar works too, but the color isn’t as pretty)

1/2 cup butter

1 teaspoon Kosher salt

1 teaspoon vanilla

3 cinnamon sticks or a small handful of cinnamon chunks (I love Penzeys!)*

6 whole cloves

Pinch of freshly grated nutmeg

2 quarts hot water

16 ounces gold or spiced rum (brandy would probably also work)

Lightly sweetened whipped cream, optional

Extra cinnamon sticks, optional garnish

Combine the brown sugar, butter, salt, vanilla, cinnamon, cloves, nutmeg, and hot water in a 5-quart crock pot.  Cover and cook on low for about 4-6 hours.  Ladle into mugs and add rum to taste.  For an extra decadent toddy, add a small dollop of whipped cream with a sprinkle of fresh nutmeg.

*If you do not have cinnamon sticks or chunks, I think ground cinnamon would also work.  Start with ¼ teaspoon, taste,  and add more as needed.