Hot Buttered Rum
This classic holiday cocktail recipe uses a make-ahead spiced butter batter that stays smooth when mixed with dark rum and hot water—no greasy separation. The batter keeps refrigerated for a week, letting you make individual drinks in under a minute whenever you need something rich and warming.
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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.
Servings: 4 cocktails