Note: Feel free to experiment with white, gold or spiced rum, and to tweak the overall recipe to taste.

INGREDIENTS:

1.5 oz dark rum (see note)

2 tsp Hot Buttered Rum Batter Mix (best at room temperature)

4 oz hot boiled water (allow a few minutes to rest after boiling)

Optional: 0.5 oz heavy cream

Garnish: Grated nutmeg over top, 1 cinnamon stick, optional whipped cream

METHOD: 

Place rum into a heatproof mug, preferably glass, and add the batter. Carefully pour water on top and stir mixture until batter mix is fully dissolved. Top with additional hot water as preferred or, if you like a richer texture, a splash of heavy cream. If you like, spoon a dollop of whipped cream on top. Garnish with a sprinkle of freshly grated nutmeg and/or a cinnamon stick. Serves 1.

—by Matthew Benevoli