Spiced Buttery Rum

• 10 allspice berries
• Eight 3-inch cinnamon sticks
• 1 stick unsalted butter
• 1 vanilla bean, split and seeds scraped
• One 750-ml bottle of light rum

1. Crush 10 allspice berries and eight 3-inch cinnamon sticks and toast lightly in a skillet over moderately low heat for about 5 minutes.
2. Add 1 stick unsalted butter and 1 split and scraped vanilla bean and stir until the butter melts.
3. Pour the butter into a jar and add one 750-ml bottle of light rum.
4. Freeze for 24 hours.
5. Skim off the butter.
6. Strain the rum through cheesecloth.

berries, butter, vanilla bean, light rum

Taken from www.foodandwine.com/recipes/spiced-buttery-rum (may not work)