Mix all toghether and cook on low heat stirring frequently. Cook to half and let cool. I use the same pot every time and have notched a wooden spoon handle at the level of liquid when starting and another notch at half.
After cool, add 16oz's (1Pt) of dark Rum (not spiced) (Bankers Club works well) and 4 or 5 teaspoons of vanilla. Mix well.
Originally Submitted
2/19/2010
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