Cream the Butter and Sugars: In a medium mixing bowl, place your softened unsalted butter, dark brown sugar, and sifted icing sugar. Using an electric hand mixer (or a wooden spoon and some elbow grease), beat everything together for 3-4 minutes until it's light, fluffy, and well combined. The mixture should look like a pale, creamy caramel.

Add the Spices: Add the ground cinnamon, freshly grated nutmeg, allspice, ground cloves, and fine sea salt to the bowl. Beat again for another minute until the spices are evenly distributed throughout the butter mixture. You'll smell the gorgeous festive aroma immediately!

Stir in the Vanilla: Finally, add the vanilla bean paste or extract and give it one last mix to incorporate it fully. Your spiced butter batter is now ready.

Store the Batter: Scrape the batter into a clean jar with a lid or an airtight container. It can be stored in the refrigerator for up to a month, or in the freezer for up to three months, ready for whenever you fancy a Hot Buttered Rum.

Assemble the Drink: When you're ready for a drink, warm your favourite mug by filling it with a bit of boiling water and then pouring it out. What works best for me is this little step, as it keeps the final drink hotter for longer.

Mix the Batter and Rum: Add 2-3 tablespoons of your prepared spiced butter batter to the warmed mug. Pour over the 50ml of dark rum. Stir them together for a moment to start the melting process.

Add Hot Water: Slowly pour in 150-200ml of boiling water, whisking or stirring vigorously as you pour. This is the crucial step to emulsify the butter into the water, preventing it from separating. Keep stirring until the batter is completely dissolved and the drink is creamy and topped with a lovely froth.

Garnish and Serve: Garnish with a cinnamon stick for stirring or a thin slice of orange, if you like. Serve immediately and enjoy the warmth.