Cinnamon Bun Hot Buttered Rum
- cinnamon stick
- a lemon
- 1/2 c
- sugar (i use splenda)
- 1/2 c
- 8 Tbsp
- (1 stick) butter, room temperature
- 1 c
- brown sugar (1/2 cup splenda brown))
- 6 oz
- rum (your favorite)
- 16 oz
- boiling water
FOR THE SPICED SIMPLE SYRUP:
FOR THE CINNAMON BATTER:
Combine cinnamon, cloves, lemon, sugar, and water in a small saucepan and bring to a simmer over medium heat, stirring frequently.
Cook until sugar has melted, remove from heat, and allow to cool to room temperature before straining.
Syrup can be stored in an airtight container in the refrigerator for up to 5 days.
In a small bowl mash together butter, brown sugar, and ground cinnamon, and mix until all the ingredients are evenly incorporated.
pour 1 1/2 ounces of rum into each mug, followed by 1 teaspoon spiced simple syrup.
Pour 6 ounces boiling water in each mug and stir until batter is dissolved.
Serve hot garnished with cinnamon sticks.