A fizzy delight, finished with a citrus tang.
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract
Heavy cream, whipped
1. Beat together butter, sugar, vanilla and spices until combined. This mixture can be refrigerated for up to a month.
2. In a preheated mug, combine 2 tablespoons of the mixture with 1 1/2 oz of dark rum, top with boiling water and stir.
3. Top with whipped cream and cinnamon.