Hot Buttered Rum Batter
2 sticks butter
16 ounces dark brown sugar
Chinese cinnamon (can be found at Asian grocery stores; regular cinnamon will work if you cannot get this)
Nutmeg
Cardamom
Star anise (just a touch)
Clove (just a touch)
Fennel seed
Combine butter and brown sugar in a medium-sized saucepan over medium-low heat. Let sit and begin to melt. In the meantime, prepare your spices. Note: Use whole spices, as you will toast and grind them yourself.
Toast spices in a pan over medium-low heat until fragrant, being sure to toss in pan to evenly toast. Add toasted spices to either a spice grinder or a push-top coffee grinder until ground to a fine consistency. Once butter and sugar resemble the consistency of thin pancake batter, add about half ground spices and stir to combine evenly. Gradually add more spices to taste, keeping in mind the batter will be diluted with liquor (thus, it needs to be pretty dang strong). A pinch of kosher salt doesn’t hurt. When it tastes perfect, pour and cool in mason jars. Use often, or give as a gift.
