Hot Buttered Rum Batter

by Cindi SutterFounder of The Spirited Table®  - Recipe from Barbara Morrison submitted by Carol Dancey, her youngest daughter

Barbara's love of cooking, laughter, parties, family and friends was surpassed only by her generosity of spirit. She exudes hospitality! Barbara's three daughters and I have been friends since the 7th grade. Whether we were raiding her cupboard or her closet, she inspired us to cook good food, but more importantly, to serve it up with a platter full of laughter and love. (Sometimes with a side of her favorite Scotch).

I have had the great fortune to be part of their family circle since I was 12. We watched her cook, and tried to imitate her success. But for me, her greatest success was simply being my friend. When my Mom died at 52, she became my second Mom. 

Barbara's health is no longer good, and she won't be able to read this post; but I know that she knows, that what she gave me and every life she touched, fed us in powerfully wonderful ways. We love you Barbara and thanks for sharing your three fabulous daughters with me for a lifetime of friendship, adventures, shopping, cooking all the while staying present enough to love every moment of life. 

2 cups butter
1 tsp cinnamon
1 tsp ground cloves
1 tsp allspice
1 lb light brown sugar
1 lb dark brown sugar
3 eggs
Rum of your choice


  1. Melt butter and add cinnamon, allspice and cloves. Pour over the 2 lbs of brown sugar. Mix and let cool. Add 3 beaten eggs, then beat with a mixer until blended.
  2. Batter will keep indefinitely in a covered jar in the refrigerator. 
  3. To serve: Use 1 heaping TBSP of batter, 2 jiggers of rum in a mug. Fill with boiling water. Stir together with a stick of cinnamon for each individual serving.