1 lb. butter
2 lbs. brown sugar
3 eggs
1 tbsp. ground cloves
1 tbsp. nutmeg
1 tbsp. allspice
1 tbsp. cinnamon

Melt butter; beat eggs and spices until very thick and frothy (about 10 minutes). Add butter and sugars. Beat well. Cover and refrigerate. To serve: Place 1 tablespoon of the mixture in each cup (more if using mugs), add a little boiling water and 1 jigger of dark rum. Stir. Then fill with hot water. Can be kept several months in the refrigerator. I usually make it right before Thanksgiving and it's great through the holidays.