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Hot Scotch Rumba

Holiday.Cook's picture
Ingredients
  Water 1 Quart
  Butterscotch candy 1⁄3 Cup (5.33 tbs) (Hard)
  Rum 1⁄3 Cup (5.33 tbs)
Directions

1. In medium saucepan, bring water to a boil.
2. Add tea bags; cover and brew 5 minutes.
3. Remove tea bags. Add candy and cook over low heat, stirring frequently, until candy is melted.
4. Stir in rum. Garnish, if desired, with cinnamon sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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