Hot Buttered Rum


1/4 cup cannabutter, softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Have ready at serving time:

2 tablespoons rum
1/2 cup boiling water
Ground nutmeg


  • Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon, and nutmeg.
  • Use immediately, or spoon into a 1-quart freezer container. Cover, label and freeze up to 3 months.
  • For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in a mug. Stir in boiling water. Sprinkle with nutmeg.