Creamy Coconut Hot Buttered Rum

• 1 cup Agave In The Raw
• 1 tablespoon salted butter softened
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• ground nutmeg or teaspoon grated
• coconut milk cup canned
• 1 cup heavy cream
• 1 ounce dark rum per drink
• hot water to fill an 8-ounce mug
• 1 tablespoon whipped cream
• ground cinnamon for garnish

1. Prepare the batter. In a medium bowl, beat Agave In The Raw(R) with butter until smooth. Beat in cream, cinnamon, ginger, vanilla, and nutmeg until very smooth and combined. Beat in coconut milk. Use immediately or refrigerate up to 2 weeks. Before using, let come to room temperature and beat well to re-combine.
2. For the whipped cream, in a medium bowl beat cream on medium-high until softly whipped.
3. For each drink, place 11/2 tablespoons batter in an 8-ounce mug. Add rum and enough hot water to fill the glass. Stir well, top with a spoonful of heavy cream, and sprinkle with cinnamon.

butter, heavy cream, ground cinnamon, ground ginger, vanilla, ground nutmeg, coconut milk, heavy cream, drink, water, whipped cream, ground cinnamon

Taken from www.yummly.com/recipe/Creamy-Coconut-Hot-Buttered-Rum-2521264 (may not work)