Hot Buttered Rum Base
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. ground allspice
2 tsp. vanilla extract
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.t is best to make the mix in advance so the spices have an opportunity to blend. Remove from refrigerator prior to using to allow to soften.
To make Hot Buttered Rum: In a preheated coffee mug combine 2 heaping tablespoons mix with 1 1/2 oz. rum. Top with boiling water and stir well to mix. Serve with a spoon.