Hot Buttered Rum
intro
Velvety, spiced warm cocktail blending dark rum, creamy butter, brown sugar, and winter baking spices—perfect for cozy cold-weather holiday gatherings.
Ingredients
Steps
Mix Spiced Butter Batter
Place the 57g softened unsalted butter, 48g packed light brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/8 tsp fine sea salt, and 1 tsp vanilla extract into the small brushed stainless steel mixing bowl. Use the small stainless steel whisk to blend for 1 minute until completely smooth, with no lumps of sugar or spice remaining. The batter will be thick, creamy, and uniform warm brown in color.
Heat Water to Simmer
Fill the 1.5L stainless steel saucepan with 720ml (3 cups) cold water, place over medium-high heat, and bring to a gentle rolling boil (100°C/212°F). Do not let the water boil vigorously for long, as this will evaporate too much liquid; remove from heat as soon as consistent small bubbles break across the surface, approximately 4 minutes total heating time.
Divide Batter Between Mugs
Scoop equal 1-tablespoon portions of the spiced butter batter into the bottom of each of the four 12oz clear glass mugs. Use the back of the stainless steel bar spoon to press the batter into a smooth, even layer across the bottom of each mug so it melts evenly when hot liquid is added.
Measure and Add Rum
Use the stainless steel jigger to measure 60ml (2 fl oz) of dark aged rum per mug, pouring directly over the spiced butter batter in each glass. For a non-alcoholic version, replace rum with 60ml spiced apple cider per serving, adjusting sugar to taste to account for cider sweetness.
Pour Hot Water Over
Use the polished stainless steel ladle to carefully pour 180ml (6 fl oz, 3/4 cup) of the just-boiled hot water into each mug, pouring directly over the rum and butter mixture. The heat from the water will immediately start to melt the butter and dissolve the sugar in the batter.
Stir to Combine Fully
Use the twisted-handle stainless steel bar spoon to stir each mug vigorously for 15 seconds, until the butter is completely melted, the sugar is fully dissolved, and the drink is a uniform warm amber color with no oily streaks of separated butter on the surface.
Garnish and Serve
Rest one cinnamon stick across the rim of each mug, squeeze a 5cm strip of orange peel lightly over the drink surface to release citrus oils before tucking it onto the mug handle, and grate a light dusting of fresh whole nutmeg over the top of each drink. Serve immediately while piping hot, with a small paper napkin wrapped around the mug handle to protect hands from heat.
Tips
2.Avoid using spiced rum for this recipe: the spiced butter already has a balanced blend of baking spices, and most commercial spiced rums add overpowering artificial vanilla and clove notes that make the drink taste overly sweet and unbalanced. A 3-5 year aged dark rum has natural caramel and molasses notes that pair perfectly without extra additives.
3.If making the batter ahead for a party, roll the mixed spiced butter into a 4cm diameter log in parchment paper and refrigerate for up to 2 weeks: simply slice 1-tablespoon coins off the log and drop directly into mugs when ready to serve, cutting down on prep time during holiday gatherings.
OMG this hot buttered rum is a total game changer for our annual Christmas tree trimming night! I was worried it’d be too sweet but the clove and cinnamon balance is absolutely perfect. My husband already asked me to make a double batch for our neighborhood potluck next weekend. So easy to throw together in 5 minutes too? I’m making this every single cold night from now on, no cap.
Made this last night when we had friends over to watch the football game and it was SUCH a hit. I did add a tiny extra pat of butter on top of each mug like my grandma used to, and everyone said it tasted like a warm hug. Even my buddy who only drinks beer asked for the recipe! 10/10, way easier than I thought it would be — no fancy equipment needed at all.
Okay I was skeptical because I’ve had bad hot buttered rum that tasted like straight melted butter with a splash of rum before, but this recipe? SO good. The brown sugar and vanilla make all the difference. I made a non-alcoholic version for my kids with a splash of rum extract instead and they went crazy for it, said it tastes like Christmas in a cup. Will be making this on repeat all winter.
Super easy recipe, came together in literally 5 minutes like it said. My only note is I wish it had a little more cinnamon kick, so next time I’ll probably add an extra pinch. Otherwise it’s perfect for sipping on the porch after shoveling snow, warmed me right up faster than my space heater did.
I brought this to our office holiday potluck yesterday and people were lined up for refills! I set up a little garnish station with cinnamon sticks, whipped cream, and star anise so people could top their own mugs, and it was such a fun touch. Zero leftovers, which is always the sign of a winning recipe.
Y’all, I don’t even like rum that much but my partner has been begging me to make hot buttered rum for years so I gave this a shot. Holy cow, I get the hype now. It’s so creamy and cozy, not harsh at all like I thought rum drinks would be. We sipped these while putting up our holiday lights last weekend and it made the whole chore feel like a fun date night.
Made this for our post-ski trip hang last weekend and it was exactly what we all needed. Warm, spiced, just the right amount of booze to take the edge off after a full day on the slopes. I used salted butter instead of unsalted by accident and it actually slapped, added the perfect little salty balance to the sweet sugar and spices. Highly recommend that happy accident!
SO good. I’ve tried three other hot buttered rum recipes this month and this is by far the easiest and tastiest one. No weird complicated steps, no fancy ingredients I have to run to three grocery stores to find. I already sent the link to my whole family group chat.
Meal prepped a whole jar of the butter-spice mix on Sunday so I can just scoop a spoonful into a mug with hot water and rum after work all week. Absolute game changer for my busy weeknight wind down. It’s like having a fancy bar drink at home for a fraction of the price. 10/10.
Made this last night for our weekly trivia night with friends and everyone was asking where I found the recipe. I added a little dollop of whipped cream on top and a sprinkle of cinnamon for garnish, and it looked like something you’d pay $15 for at a fancy ski lodge. Will absolutely be making this all holiday season long.