Hot Buttered Rum

Method

1. Make the spiced butter: Beat all the butter ingredients together until well combined. Roll into a log in parchment paper or press into a small container. Refrigerate until firm.
2. To make a drink: Place 2 tablespoons of spiced butter in a warm mug.
3. **Alcoholic version**: Add the rum, then pour in boiling water. Stir until the butter melts and the drink is frothy.
4. **Non-alcoholic version**: Heat the apple cider until very hot (don't boil). Add the vanilla, then pour over the butter. Stir until melted and frothy.
5. Garnish with a cinnamon stick.
6. *Storage:** The spiced butter keeps refrigerated for 2 weeks or frozen for 3 months. Cut off pieces as needed.
7. *Seasonal note:** The spiced butter is the secret here, and it's worth making a full batch even if you're only having one drink tonight. Freeze it in portions and you have instant hot buttered rum (or hot buttered cider) all winter long. It also makes excellent toast.