Hot Buttered Rum

• ¼ pound unsalted butter, at room temperature
• 3 tablespoons brown sugar
• Pinch

In a small bowl, cream the butter with the brown sugar and ground cloves; reserve.

Remove the zest from each orange in one spiral strip. Cut each strip in half.

In each glass or mug, place one spoon, a strip of zest, 1 cinnamon stick, and 2 ounces of rum.

Pour 4 to 5 ounces of boiling water, tea, or cider into each glass and float 1 tablespoon of the softened butter mixt