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about 1 quart
Mix together all the spices in a saucepan and add the water. Stir constantly over medium heat until blended. Add butter and stir until melted. Add brown sugar and vanilla, stir frequently until dissolved. Remove from heat and cool. Store in refrigerator.
For Hot Buttered Cider: Add 1 heaping teaspoon to a mug of hot cider.
For Hot Buttered Rum Add 1 tablespoon to a mug of boiling water, add a jigger of rum.
This recipe was provided by The Spice House.