Hot Buttered Rum from Saveur Magazine

• 34 lb softened butter
• 1 cup dark brown sugar
• 14 teaspoon freshly grated nutmeg
• 14 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 1 pinch salt
• aged rum (high quality)
• boiling water

1. Beat butter and sugar in a bowl with an electric mixer until fluffy.
2. Add spices and salt and beat again to combine.
3. Chill buttered rum base until ready to use, up to 2 weeks.
4. To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz.
5. rum into an 8 oz.
6. mug and fill with boiling water.
7. Stir to melt and mix; serve at once.

butter, brown sugar, nutmeg, ground cinnamon, ground cloves, salt, aged, boiling water

Taken from www.food.com/recipe/hot-buttered-rum-from-saveur-magazine-210880 (may not work)