Hot Buttered Rum

Steps

1. Put the butter, brown sugar, honey, cinnamon, ground nutmeg, cloves and salt in a medium bowl. Beat with a hand mixer on medium speed until smooth, fluffy and evenly spiced, 1 to 2 minutes. A sturdy spoon works too.
2. Spoon the batter into a jar. You will have about 1 cup. Use it right away, or cover and refrigerate it.
3. Fill each mug with hot water and let it sit for a minute, then pour the water out. A warm mug keeps the drink hot.
4. Spoon 2 tablespoons of batter into each mug. Pour in 2/3 cup boiling water and stir until the butter melts and the sugar dissolves.
5. Stir in the rum. Taste and add a little more batter if you like it richer.
6. Grate a little nutmeg on top, add a cinnamon stick and serve hot.

Good to know

• Alcohol-free version: Heat apple cider until it steams and stir 2 tablespoons of batter into each 3/4 cup of hot cider, with no rum. It makes a rich, spiced mug the whole family can drink.
• Make ahead: Keep the batter in a covered jar in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let cold batter soften for about 15 minutes before you scoop it.
• For a creamier mug, beat 1 cup softened vanilla ice cream into the finished batter and keep it in the freezer. Use 3 tablespoons in each mug.
• Brandy or bourbon can replace the rum, and hot apple cider can replace the water for a sweeter, fruitier drink.