Use this recipe to make our Hot Buttered Rum with Ginger and Cinnamon.
- Servings: 8
- 3 pieces finely chopped crystallized ginger (about 2 tablespoons)
- 1/2 teaspoon ground cinnamon
- 1 pinch of ground cloves
- 1 pinch of freshly grated nutmeg
- 1/2 cup (1 stick) unsalted butter, room temperature
In a small bowl, using a fork, stir together ginger, cinnamon, cloves, nutmeg, and butter until thoroughly combined. Shape into a log by rolling in parchment paper or plastic wrap. Chill until firm, about 1 hour. Slice into 8 even-size rounds.