Hot Buttered Rum

My gal Elaina mentioned Hot Buttered Rum in her most recent blog post, and I couldn't stop thinking about it after that. I found a manageable recipe online -- from Emeril, no less -- and went home to prepare it. Alas, no whole nutmeg in our house. Borrowed some from a neighbor, did a quick Google search to learn how to use whole nutmeg (I didn't even know my grater had a "fine" mode), and went to town. I had to substitute the dark rum in the recipe for the light rum on our shelf. It smelled great, but tasted watery and too alcohol-y strong.

Tonight I tried again using milk instead of water, and using less rum. Oh, and dark rum this time! Mmmm, mmmm, good!