Hot Buttered Rum
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 cup dark rum
- About 6 cups boiling water
- Cinnamon sticks, for garnish (optional)
Instructions:
To take the chill off a cold winter’s night, there is nothing like hot buttered rum.
- In a medium bowl, using a handheld electric mixer set at high speed, beat together the butter, brown sugar, cinnamon, and nutmeg until light in color and texture, about 2 minutes. (If making the spiced butter ahead, transfer to a small container, cover, and refrigerate. Bring to room temperature before using.)
- For each drink, place about 1½ tablespoons of the spiced butter into a mug. Add 2 tablespoons rum and enough boiling water (about ¾ cup) to almost fill the mug. If desired, garnish with a cinnamon stick. Using the cinnamon stick or a spoon, stir to dissolve the butter. Serve immediately.