BUTTER SPICE TEA METHOD
1. Warm the dry spices in a medium saucepan until fragrant
2. Add 1000ml water to the saucepan
3. Bring to a boil, then reduce heat to low and simmer for 10 minutes
4. Remove from heat and allow to cool to room temperature
5. Strain through a fine mesh sieve and set aside for later

* BUTTER SYRUP METHOD
1. In a large saucepan, slowly melt butter
2. Add sugar, spice tea, and salt to the pan. Stir well until sugar is incorporated
3. Slowly feather in the ticaloid and stir well, ensuring no clumps remain
4. If storing, cool to room temperature before placing in the refrigerator

HAND WHIPPED CREAM METHOD
1. Combine in a small glass bottle
2. Shake hard until thick but still pourable

HOT BUTTERED RUM

1. Combine in a large container and stir well. 
2. Use a double boiler or sous vide bath, gently heat 170F, and hold for serving. 
3. Prewarm small glasses and fill ¾ full with hot buttered rum. 
4. Gently top with prepared hand-shaken cream poured down the back of the spoon.

SERVING INSTRUCTIONS 

1. Prewarm small glasses and fill 3/4 full with hot buttered rum. 
2. Gently top with prepared hand-shaken cream poured down the back of the spoon. 
3. Garnish with grated nutmeg.