← Nouns Cooking · American

Ingredients

• 60 g unsalted butter, softened
• 50 g dark brown sugar
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• 1 pinch ground cloves
• ½ tsp Vanilla extract
• 1 pinch Salt
• 180 ml dark or spiced rum
• 600 ml freshly boiled water
• 4 Cinnamon stick (optional)

Method

1. Beat the butter, brown sugar, cinnamon, nutmeg, cloves, vanilla and salt together with a fork until smooth and fluffy.
2. Warm four heatproof mugs with hot water, then tip it out.
3. Put a heaped tablespoon of the spiced butter and 45 ml of rum in each mug.
4. Top up with about 150 ml of just-boiled water and stir until the butter melts into a creamy, frothy drink. Add a cinnamon stick to each and serve hot.

Tips

• Contains alcohol. For an alcohol-free version, try the Virgin Hot Toddy in the Bar kitchen.
• The spiced butter keeps for 2 weeks in the fridge; make a big batch for the season.
• Warm drinks go to your head quickly: keep to one mug and have water alongside.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food