Hot Buttered Rum Batter

Typically, I whip up a double-batch of this in the fall and keep it in my freezer to use throughout the winter season. It's great for holiday parties as well.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  lb dark brown sugar
• 1⁄2 lb butter
• 2  eggs
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground allspice
• 3  fluid ounces dark rum
• 8  ounces boiling water

Directions

1. In a mixing bowl, cream butter and brown sugar.
2. Add eggs and spices.
3. Beat on low to medium speed until the consistency of thick whipped cream - could take up to 1 hour. (A stand mixer makes this much easier.).
4. To serve, mix 1-2 heaping tablespoons of the batter in a mug with about 2 jiggers of rum (or more to taste). Fill with boiling water, and stir.
5. (If batter is frozen when you use it, microwave it in the mug for about 20-30 seconds to thaw it quickly before stirring in rum and hot water.).