Print This Page Ingredients: 2 oz. of Dark Rum ¾ oz. Rum Barrel Aged Maple Syrup 1 cup boiling hot coconut milk ( you could use traditional milk or water) 2 teaspoons of butter Ground nutmeg Wood's Maple Sugar Instructions: Combine the rum and Wood's Rum Barrel-Aged Maple Syrup in a mug. Stir in boiling coconut milk. Float butter on top. Sprinkle with Wood's Maple Sugar and nutmeg.
