Ingredients

• For the batter:

  • 8 tablespoons (1 stick)

    unsalted butter

  • 2/3 cup

    packed dark brown sugar

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    vanilla extract

  • 1/2 teaspoon

    freshly grated nutmeg, plus more for sprinkling

  • 1/4 teaspoon

    ground allspice or ground cloves

  • 1/4 teaspoon

    kosher salt

  For the cocktails:

  • 2 cups

    water

  • 1 cup

    dark rum

  • 2 cups whipped cream(optional)

  • 4 long cinnamon sticks

Directions

1. Place 1 stick unsalted butter in a medium heatproof bowl (or stand mixer bowl fitted with the paddle attachment) and let sit at room temperature until softened.

2. Add 2/3 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon freshly ground nutmeg, 1/4 teaspoon ground allspice or ground cloves, and 1/4 teaspoon kosher salt. Beat with an electric hand mixer on high speed until fluffy and smooth, about 2 minutes.

3. Bring 2 cups water to a boil in a kettle or medium saucepan. Let the water cool slightly so it isn’t actively bubbling, about 30 seconds. Carefully pour the water into the butter mixture. Add 1 cup dark rum and beat with the mixer on medium speed until the butter is dissolved and the mixture is frothy, 1 to 2 minutes.

4. Divide between 4 mugs. Top with whipped cream if desired. Sprinkle with more freshly grated nutmeg. Garnish each mug with a cinnamon stick.