In the bowl of an electric mixer, beat the butter and sugar together on a medium speed for 3-4 minutes or until the mixture becomes pale and fluffy. Add the vanilla, cinnamon, nutmeg and half the brandy. Beat for 30 seconds before adding the remainder of the brandy, and then beat for another 2 minutes
Transfer to a jar or bowl and refrigerate for 1 hour or until needed. The butter will last for three or four days
Tips & Hints
Serve the brandy butter with warm Christmas pudding or mince pies.
