Hot Buttered Coffee

Yield: Enough for about 12 mugs

For the batter
1 stick unsalted butter, at room temperature
2 cups dark brown sugar
½ teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon dried orange peel
1/8 teaspoon ground clove
Pinch cayenne pepper
Pinch salt

Freshly brewed coffee (We used our classic blend Corsica.)
Dark rum

Method

Place batter ingredients in a medium-sized mixing bowl, and cream together (using a spatula) until well combined. If making ahead, transfer to a container with tightly fitting lid and refrigerate. Pull out of the refrigerator about an hour before serving to let the mixture warm up to room temperature.

For each mug of coffee:
Scoop a tablespoon of batter into a mug, add a jigger of rum (approximately 2 ounces), and pour in hot, fresh brewed coffee. Stir to combine. Works especially well when mixed into a big thermos, ready to pour.