From October through January this hot buttered rum cocktail is a Sunday night standard in my home - comfy layers of brown sugar, winter spices, and dark rum topped off with fresh whipped cream and grated nutmeg is just the ticket when cuddling up with that special someone in your life…

mb hot buttered RUM

ingredients

{for the batter}

2/3 cup brown sugar

1/2 cup (1 stick) unsalted butter

1/4 cup honey

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (freshly ground is best)

1/4 teaspoon ground cloves

Pinch of salt

1 teaspoon vanilla extract

{for the drink}

2/3 cup hot water

2 tablespoons (1 ounce) batter, plus more to taste

2 ounces PLANTATION XAYMACA Jamaican rum

Sweetened whipped cream and ground nutmeg, for garnish

technique

For the batter: In a small saucepan over medium heat, combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt. Heat, stirring frequently, until the butter is completely melted and the sugar is dissolved, about 5 minutes. Remove from heat and stir in the vanilla.

For the cocktail, combine the hot water with about a large dollop of the batter in a mug, and then stir vigorously to combine.

Add in the rum and stir to combine. Taste, and add additional batter if you like it a bit sweeter or spicier.

Top with a large dollop of whipped cream and fresh grated nutmeg.