Mock Hot Buttered Rum

Buttered Rum Mix: In small bowl, stir together cinnamon, cardamom, ginger, nutmeg and cloves. 

Step 2 

In the same small bowl with the cinnamon mixture, using handheld electric mixer, add in butter and brown sugar and mix until light and fluffy. Beat in rum extract and vanilla extract until well combined.

Step 3 

Using rubber spatula, spread butter mixture in a log shape on large piece of parchment paper. Roll butter tightly in parchment paper, twisting ends to seal. Refrigerate for 30 minutes or until ready to use.

Step 4

Whipped Cream: Just before serving, in medium bowl, using handheld electric mixer, beat whipping cream and confectioners’ sugar until stiff peaks start to form.

Step 5

Add 2 tbsp (30 mL) of the buttered rum mixture to 4 large mugs. Pour 3/4 cup (175 mL)  of boiling milk into each mug, stirring to combine. 

Step 6

Top with a dollop of whipped cream and pinch cinnamon.