Hot buttered rum

2 cups unsalted butter
2 2/3 cups dark brown sugar
1 cup honey
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground clove
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract

Bring butter to room temperature.

In a large mixing bowl mix together the sugar and all the spices and salt.

Once they’re thoroughly mixed add the honey and vanilla extract and mix.

Then add the room temp butter and mix together.

You should have a batter.
Store the batter in a sealable container in the fridge. It stores for weeks. This recipe makes enough for one week at the bar.

When you’re ready to make the drink put 2 oz of goslings dark rum in a mug,
add two heaping tablespoons of the butter batter,
fill the mug with hot water and stir until the batter is dissolved.

I like to garnish it with a whole star anise on top for looks and aromatic qualities. I don’t know what size mug you will be using so you may need to tweak the ratios a little bit.

– Nate Northrup