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Friday, December 12, 2008

Hot Buttered Rum

Batter:
1 lb light brown sugar
1⁄2 lb unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1⁄2 tsp ground allspice
2 tsp vanilla extract
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

In a pre-heated coffee mug combine 2 heaping tbs batter with 1 1⁄2 oz. Rum. Top with boiling water and stir well to mix. Serve with a spoon.

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