- In a bowl, cream the butter and brown sugar with an electric mixer. Add the maple syrup, orange zest and spices and mix to combine.
- In a small pot, bring the water to a boil. Remove from the heat. Whisk in the spiced butter. Whisk in the rum. Set aside.
- In another bowl, whisk the cream and sugar with an electric mixer until stiff peaks form. Set aside.
- Pour the hot drink into four mugs. Garnish with the whipped cream and a pinch of cinnamon, if desired.
Depending on your tastes, you may prefer a lighter concentration of rum, about 1 oz (30 ml) per serving, to allow the flavour of the spices to really shine.