Hot Buttered Rum (for two)
5 (or so) allspice berries, 4 (or so) cloves, 1/3 (or so) of a cinnamon stick
Pulverize the spices into small chunks with a mortar and pestle and add to 2 cups of boiling water.
Stir and set aside.
In two pre-warmed mugs use a channel knife to cut a swath of orange zest and lemon zest into each cup.
(Be sure to get the oils that spray forth into the mugs as well.)
Grate a bit of nutmeg into each mug.
Add 1 tsp of butter to the bottom of each mug.
Add 1 to 1.5 tsp of brown sugar to each mug.
Add 1 to 1.5 tsp of demerara sugar to each mug.
Add 2 oz good dark rum (I used Barbancourt 8-year-old) to each mug.
Stir the spice and hot water mixture and measure out 6 oz for each mug.
Pour the hot water into each mug, stirring to melt the butter.
The result should be a hot, spicy-sweet, rumlicious beverage with a hint of citrus and creamy foam on top--perfect for warming up while the wind and snow blows outside.
Cheers! ~Dr. Cocktation