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Colonial Hot Buttered Rum
December 15, 2007

This recipe is easy to make and serve. I served it with Thanksgiving dessert and received a ton of compliments. Since I do not keep whole cloves on hand, I just emptied out a teabag and put 1/4 teaspoon of ground cloves in the empty teabag. I then put the teabag in the crockpot with the rest of the ingredients. (I also added 1/4 teaspoon nutmeg and 1/4 teaspoon allspice to the teabag.) I love vanilla and added 1 teaspoon of that to the water mixture. These additions mingle well with the original recipe, especially if you love holidy spices like I do!

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