A rich, aromatic (and potent) version of hot buttered rum.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/4 cups (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 vanilla bean, split lengthwise
4 cups water
1 1/2 cups dark rum
1 1/2 cups brandy
8 cinnamon sticks
Preparation
Step 1
Place brown sugar, butter, cinnamon, nutmeg, and cloves in food processor. Scrape in seeds from vanilla bean. Process until blended. DO AHEAD Butter mixture can be made 1 week ahead. Wrap in plastic and chill.
Step 2
Bring 4 cups water to boil in large saucepan. Add rum, brandy, and butter mixture; stir until butter melts. Ladle into mugs and garnish with cinnamon sticks.
