Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the Maple Liqueur and rum and then the 2 cups of hot water. Stir until the butter mixture dissolves. Divide the buttered rum among four mugs.
Garnish with the cinnamon sticks and serve.
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