Winter cocktails don’t get more honest than Hot Buttered Rum. Rich spiced butter melting into dark rum and hot water—no artificial nonsense, no Instagram theatrics. Just a seasonal classic that colonists drank to survive brutal winters, and you’ll want to make it because it actually delivers warmth and flavor without cloying sweetness.
This is the cocktail your ancestors knew how to make properly. We’re giving you the authentic version that’s been working since the 1600s.
What Is a Hot Buttered Rum Cocktail?
Quick Answer: Hot Buttered Rum is a hot cocktail made with dark rum, spiced butter batter, and hot water. It originated in Colonial America in the 1600s when rum accounted for one-fifth of the Colonial economy, and families made their own versions using butter as a precious, calorie-dense resource for harsh winters. Each household had its own recipe, passed down through generations.
This was primarily a home drink—something families made to survive cold nights in poorly insulated houses. Rum was cheaper and more available than whiskey, and adding butter, sugar, and warming spices turned it into genuine survival fuel that also happened to taste good.
What you’ll love about this recipe:
What You Need to Make a Hot Buttered Rum Cocktail
How to Make a Hot Buttered Rum Cocktail
- Combine the softened butter and dark brown sugar in a bowl. Stir until smooth and well blended—no sugar lumps.
- Add the cinnamon, nutmeg, cloves, and allspice to the butter mixture. Mix thoroughly until the spices are evenly distributed throughout. Stir in the vanilla extract.
- Divide the spiced butter batter evenly among four mugs. You want roughly 2 tablespoons per mug, but eyeballing it works fine.
- Pour 2 ounces of dark rum into each mug over the batter.
- Add hot water to each mug—about ¾ cup per serving. Stir until the butter batter completely melts and the drink looks unified.
- Top with whipped cream if you’re feeling indulgent, dust with cinnamon or nutmeg, and add a cinnamon stick for stirring. Serve immediately while hot.
Bartender’s Tips
- Warm your mugs first: Fill them with hot water while you prepare the batter, then dump the water before building your drinks. This keeps your cocktail hot longer and prevents that first sip from being lukewarm.
- Taste before garnishing: Everyone’s sweet tooth differs. Stir your drink, taste it, then adjust. Need more sweetness? Add a touch more batter. Too sweet? Add more hot water. Once you nail your preference, remember it for next time.
- Make a double batch of batter: It stores for a week and you’ll be glad you have it ready when friends show up or you just want a warming drink on a Tuesday night. Store it in an airtight container in the fridge and let it come to room temperature before using—it’ll mix more easily.
- Try spiced rum for more intensity: If you want bigger spice notes, swap the dark rum for a spiced rum like Sailor Jerry or Captain Morgan Private Stock. The batter already has spices, so this creates a more assertive drink.
- Scale back the alcohol: Replace half the rum with additional hot water for a lighter version that’s still flavorful but won’t knock you sideways. This works particularly well for afternoon drinks.
How to Serve This Hot Buttered Rum Cocktail
Serve Hot Buttered Rum in heat-safe mugs or Irish coffee glasses—something with a handle so you don’t burn your hands. The whipped cream topping is optional but recommended; it adds a creamy richness and looks inviting. A light dusting of cinnamon or nutmeg on top isn’t just pretty—it releases aroma with every sip. The cinnamon stick serves as both garnish and stirrer, letting you adjust the drink as it cools.
This is an après-ski drink, a fireside companion, or the perfect nightcap after shoveling snow. It’s also excellent for holiday gatherings where you want something that feels special without requiring a full bar setup.
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More Cocktail Recipes
If you’re enjoying the warming spices in Hot Buttered Rum, you’ll want to explore our other rum-based cocktails. Try a classic Dark and Stormy for another dark rum showcase, or check out our Mulled Wine if you’re in the mood for more cold-weather drinks that actually taste good. For bourbon lovers looking for similar warming qualities, our Hot Toddy delivers.
Hot Buttered Rum
Ingredients
For the batter:
- ½ cup salted butter softened
- ¾ cup packed dark brown sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon vanilla extract
For the drinks:
- 8 ounces dark rum
- 3 cups hot water
- whipped cream optional garnish
- cinnamon or nutmeg optional garnish
- cinnamon sticks optional garnish
Instructions
- Stir the butter and brown sugar together in the small bowl until the mixture looks smooth.
- Sprinkle in the cinnamon, nutmeg, cloves, and allspice. Mix until the spices look evenly blended into the batter. Stir in the vanilla extract.
- Spoon some of the batter into each mug and divide it as evenly as you can. Pour the rum into each mug over the batter.
- Add the hot water to each mug. Stir until the batter melts.
- Top each drink with whipped cream if you like. Dust lightly with cinnamon or nutmeg, add a cinnamon stick to each mug, and serve while hot.
Recipe FAQs
Use a dark rum with character—Gosling’s Black Seal, Myers’s Original Dark, or Appleton Estate Reserve work well. Avoid white rum or anything too light; you need those molasses notes to complement the butter and spices.
You can, but the flavor will be lighter and less complex. Dark brown sugar has more molasses, which deepens the drink and pairs better with dark rum. If light brown sugar is what you have, use it—the drink will still work.
Store it in an airtight container in the fridge for up to one week. Let it come to room temperature before using so it mixes more easily into your drinks.
Not really. The butter needs to stay emulsified with the rum and water, which doesn’t work well when sitting for hours. Instead, make a large batch of batter ahead of time, then mix individual drinks or small batches as needed. It only takes a minute per drink.
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