How to Make a Classic Hot Buttered Rum

* 2 cups water

* 1/2 cup sugar

* 1/4 teaspoon ground cinnamon

* 1/8 teaspoon ground cloves

* 1/4 cup unsalted butter, divided

* 1 cup dark rum

* 1/4 cup boiling water

* Whipped cream, for garnish (optional)

* Freshly grated nutmeg, for garnish (optional)

* Cinnamon sticks, for garnish (optional)

Instructions

1. In a large saucepan, bring the water, sugar, cinnamon, and cloves to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.

2. Remove the saucepan from the heat and stir in 2 tablespoons of the butter.

3. In a heatproof mug, combine the rum, remaining 2 tablespoons of butter, and boiling water. Stir until the butter is melted.

4. Add the hot buttered rum mixture to the saucepan of spiced water. Stir to combine.

5. Ladle the hot buttered rum into mugs. Garnish with whipped cream, nutmeg, and cinnamon sticks, if desired.

Tips

* To make ahead, prepare the spiced water mixture and refrigerate for up to 3 days. When ready to serve, reheat the water over low heat, stirring occasionally. Add the rum and butter and stir until the butter is melted.

* If you don't have dark rum, you can use light rum or spiced rum.

* You can also use other spices in your hot buttered rum, such as allspice, ginger, or cardamom.

* For a non-alcoholic version, omit the rum and add 1/4 cup of apple cider or orange juice.