This recipe appears in:December Brunch Drinks for A Crowd
Everyone's favorite breakfast pastry, now in cocktail form.
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- For the Spiced Simple Syrup:
- 1 cinnamon stick
- 4 cloves
- 1/2 lemon
- 1/2 cup sugar
- 1/2 cup water
- For the Cinnamon Batter:
- 8 tablespoons (1 stick) butter, room temperature
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 6 ounces rum
- 16 ounces boiling water
For the Spiced Simple Syrup: Combine cinnamon, cloves, lemon, sugar, and water in a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until sugar has melted, remove from heat, and allow to cool to room temperature before straining. Syrup can be stored in an airtight container in the refrigerator for up to 5 days.
For the Cinnamon Batter: In a small bowl mash together butter, brown sugar, and ground cinnamon, and mix until all the ingredients are evenly incorporated.
Divide batter between 4 mugs; pour 1 1/2 ounces of rum into each mug, followed by 1 teaspoon spiced simple syrup. Pour 6 ounces boiling water in each mug and stir until batter is dissolved. Serve hot garnished with cinnamon sticks.