Hot Buttered Rum

1 pound light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg
1 to 2 teaspoons allspice
2 teaspoons vanilla extract
Rum, preferably Mount Gay Eclipse

Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an air-tight, resealable container until ready to use.

(This recipe makes enough batter for 10 to 12 servings. Store, refrigerated, in an air-tight container, for up to 1 month; freeze for up to 2 months.)

For each drink, combine 2 heaping tablespoons of batter and 11/2 ounces of the rum in a warmed coffee mug. Add boiling water to fill to top of each mug, and mix well. Serve steaming hot with a spoon.

— Recipe from bartender Tony Abou Ganim, the "Modern Mixologist."

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