Go Back
–+ servings
Two glasses of rich, amber Hot Buttered Rum topped with whipped cream and cinnamon sticks.

Hot Buttered Rum

This recipe makes a warm, spiced rum drink using a homemade butter batter.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 mugs
Course: Drink
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 8 tablespoons unsalted butter softened to room temperature
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg plus more for sprinkling
  • 1/4 teaspoon ground allspice or ground cloves
  • 1/4 teaspoon kosher salt
For the Cocktails
  • 2 cups water
  • 1 cup dark rum
  • 2 cups whipped cream optional
  • 4 cinnamon sticks 4-inch long, for garnish

Equipment

  • Medium heatproof bowl or stand mixer bowl
  • Electric hand mixer
  • Kettle or medium saucepan
  • 4 mugs

Method
 

  1. Place the softened butter in a medium heatproof bowl or stand mixer bowl fitted with the paddle attachment.
  2. Add the brown sugar, cinnamon, vanilla extract, nutmeg, allspice or cloves, and salt to the butter. Beat with an electric hand mixer on high speed until the mixture is fluffy and smooth, about 2 minutes.
  3. Bring 2 cups of water to a boil. Let the water cool for about 30 seconds so it is not actively bubbling.
  4. Carefully pour the slightly cooled water into the butter mixture. Add the dark rum and beat with the mixer on medium speed until the butter dissolves and the mixture is frothy, 1 to 2 minutes.
  5. Divide the mixture between 4 mugs.
  6. Top with whipped cream if you are using it. Sprinkle with more freshly grated nutmeg and garnish each mug with a cinnamon stick.

Notes

You can prepare the butter batter ahead of time and store it in the refrigerator for up to one week. When ready to serve, follow steps 3 through 5, using hot (but not boiling) water.

Tried this recipe?

Let us know how it was!