Hot Buttered Rum

Method

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1. Mash the brown sugar, butter, ground cinnamon and nutmeg together in a small bowl until smooth.

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2. Warm the water in a small pan until steaming, and pour it into a heatproof mug.

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3. Drop in the spiced butter, the clove and the rum and stir until the butter has melted.

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4. Add the cinnamon stick and serve hot.

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Chef’s Tips

• Make the spiced butter in batches and freeze it in balls.
• Use a good dark rum. Its molasses notes carry the spice.
• Do not boil the rum. It drives off the alcohol.

Pairing Suggestions

• A log fire
• Mince pies
• Gingerbread

Storage & Reheating

Best drunk at once. The spiced butter keeps in the freezer for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.