Hot Buttered Rum

• 1 lb (454 gm) light brown sugar
• 1/2 lb (227 gm) unsalted butter (softened)
• 2 teaspoons (10 ml) ground cinnamon
• 2 teaspoons (10 ml) ground nutmeg
• 1/2 teaspoon (2.5 ml) ground allspice
• 2 teaspoons (10 ml) pure vanilla extract
• 1 1/2 oz (45 ml) Mount Gay Extra Old rum
• Boiling water

1. In a mixing bowl, beat together softened butter, brown sugar, vanilla, and spices until well combined.
2. Refrigerate in an airtight reusable containerit is best to make the batter at least 48 hours in advance of using, so the spices have an opportunity to mingle (it will store for up to a month).
3. Be sure to remove the batter from the refrigerator at least 6 hours prior to serving, to allow it to soften.
4. In a preheated coffee mug, combine 2 heaping tablespoons of batter with the rum.
5. Top with 6 oz (180 ml) of boiling water and stir well to mix.
6. Serve with a spoon.

light brown sugar, unsalted butter, ground cinnamon, ground nutmeg, ground allspice, vanilla, mount, boiling water

Taken from www.cookstr.com/recipes/hot-buttered-rum (may not work)