Cook's Note: The spice mixture can be made ahead and frozen. It can be frozen in one tablespoon amounts or as an entire batch.


  • 4 tablespoons unsalted butter, softened
  • 1 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 6 cups brewed, dark roast hot coffee
  • 6 three-inch cinnamon sticks
  • 6 dollops heavy cream, whipped, optional


In a small bowl, beat together butter, brown sugar, cinnamon, nutmeg, allspice and ground cloves. If not using immediately, cover and chill.

When ready to serve, divide the coffee among 6 warm mugs. Stir in 1 tablespoon of spice mixture or more to taste, into each mug, and stir until the sugar is dissolved. Top each mug with a cinnamon stick and a dollop of whipped cream if desired, and serve immediately. Serves 6.

Without whipped cream: Calories 210; Percent of calories from fat 33%; Fat 8 gm; protein trace gm; carb. 37 gm; cholesterol 20 mg; sodium 17 mg. Diabetic Exchanges: 2-1/4 fruit, 1-1/2 fat. Not recommended for diabetics.

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Hot Buttered Coffee