Hot Buttered Rum with Ginger and Cinnamon

• 4 tablespoons Ginger Simple Syrup (recipe follows)
• 1 cup dark rum
• 4 cinnamon sticks
• 4 cups boiling water
• 4 tablespoons Ginger Butter (recipe follows)
• 4 ounces fresh ginger, thinly sliced
• 1/2 cup water
• 1/2 cup granulated sugar
• (makes 3/4 cup)
• 3 pieces crystallized ginger, finely chopped (about 2 tablespoons)
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• Pinch of freshly grated nutmeg
• 1/2 cup (1 stick) unsalted butter, room temperature
• (serves 8)

1. Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each.
2. Stir well.
3. Top each serving with 1 tablespoon ginger butter.
4. Serve immediately.
5. In a small saucepan, bring all ingredients to a boil over medium heat.
6. Cook 2 minutes.
7. Strain the mixture through a sieve, discarding ginger.
8. Store in an airtight container in the refrigerator up to 1 week.
9. In a small bowl, stir ingredients with a fork until thoroughly combined.
10. Shape into a log by rolling in parchment paper or plastic wrap.
11. Chill until firm, about 1 hour, before slicing into eight rounds.

ginger simple syrup, dark rum, cinnamon sticks, boiling water, ginger butter, ginger, water, granulated sugar, ginger, ground cinnamon, ground cloves, nutmeg, unsalted butter

Taken from www.epicurious.com/recipes/food/views/hot-buttered-rum-with-ginger-and-cinnamon-393276 (may not work)