1/2 cup spiced rum (recommended: Captain Morgan's)
1/2 cup cinnamon schnapps (recommended: Goldschlagger)
In a medium saucepan over medium heat, or 4-quart slow cooker, combine all ingredients and heat through, but do not boil. Mull for 45 to 60 minutes at low heat on the stovetop or the warm setting in the slow cooker. Serve warm in clear footed coffee mugs with cinnamon stick swizzle.