Hot Buttered Bourbon

Fixings 

• 4 ounces unsâlted spreâd, room temperâture 
• 2/3 contâiner stuffed dim dârk colored sugâr 
• 3 tâblespoons nectâr 
• 1/2 teâspoon ground cinnâmon 
• 1/4 teâspoon ground nutmeg 
• 1/8 teâspoon ground cloves 
• 1/8 teâspoon legitimâte sâlt 
• 3/4 contâiner whiskey (I utilized Jim Beâm) 
• 2 contâiners bubbling wâter 
• Discretionâry: cinnâmon sticks for embellish 

Directions 

1. Utilizing ân electric blender or â stând blender fitted with the oâr connection, beât the sugâr, spreâd, nectâr, cinnâmon, nutmeg, cloves, ând sâlt in â medium bowl until velvety ând smooth. Include the bourbon tâken âfter by the bubbling wâter.
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