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Ginger hot buttered rum

Salvatore Calabrese from Good Food Live
Hot and addictive, Salvatore Calabrese's yummy, rummy honey-and-spice cocktail is one that packs a real punch!

Ginger hot buttered rum

Method

1. Place the ginger and cinnamon stick in a muslin cloth and tie to make a small spice bag.

2. Add vanilla extract to the water in a saucepan and place the spice bag in the water. Leave the mixture to infuse over a low heat for 10-15 minutes.

3. Mix the butter, honey, dark rum and mandarin liqueur in a heatproof glass.

4. Pour the infused water from the pan into the glass until full to the top.

5. Stir the mixture with the cinnamon stick, sprinkle with the nutmeg and serve without removing the cinnamon stick.

6. Always serve this drink HOT not warm.

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Serves: 1

Prep: 20 min
Cook: 15 min

Ingredients
½ cm knob fresh ginger root, finely sliced
1 small cinnamon stick
4 drops of vanilla extract
100ml hot water
10g unsalted Butter
1 tsp clear honey
30ml dark rum
20ml mandarin liqueur
1 pinch of grated nutmeg