1/4 lb. butter
1 lb. dark brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Cream butter with sugar; add in and mix thoroughly the spices with batter. Store in refrigerator in covered container.

NOTE: For hot buttered rum, place one heaping tablespoon of batter in mug. Add 1 1/2 ounces of dark rum; fill with boiling water. Stir and serve, garnish with cinnamon stick and/or lemon slices with cloves.