HOT BUTTERED RUM
1 oz. Hard Truth Toasted Coconut Rum
1 oz. Hard Truth White Oak Reserve Rum
¾ c. Boiling water
2 Tbs. Spiced butter*
Whipped cream and nutmeg, to garnish
1. Add spiced butter to a mug, then top with rums.
2. Pour boiling water over and stir gently to combine.
3. Top with whipped cream, then dust with nutmeg to garnish, and serve.
In a mixer, beat ½ c. room temperature unsalted butter, ½ c. packed dark brown sugar, ¾ tsp. ground cinnamon, ¾ tsp. ground ginger, and ½ tsp. ground nutmeg on medium speed until combined. Store any remaining butter in a sealed container in refrigerator for up to one week.