Honey-Buttered Hot Toddy

1. In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)

2. For each serving, put a generous 1 tablespoon chilled honey butter, 1 1/2 ounces whiskey, and 1/2 ounce each triple sec and lemon juice in a mug. Pour 6 to 8 ounces hot water over top. Stir; garnish with lemon slices and a cinnamon stick (if using). Serve immediately.

Cook's Notes

The honey butter can be refrigerated in an airtight container for up to a week, or frozen for up to a month. We like the smooth taste of blended whiskey in this sip, but for more robust flavor, you can use bourbon or rye; or, for a slightly smoky note, try Scotch or mezcal.

For a nonalcoholic version, omit the whiskey and swap the triple sec for an equal amount of fresh orange juice.