Hot Buttered Rum Recipe
Classic seasonal spices, rich creamy texture, just the right amount of sweetness, and that warm-down-to-your-toes feeling of drinking spiced rum – now, that’s what we call a holiday spirit. Hot buttered rum is the type of drink that just begs to be made on cold nights. If it isn’t already a holiday favorite for you, we have a feeling this recipe will change that. Glowing Christmas lights and your coziest winter PJs are not required but definitely recommended.
Drinking Temperature
Served at 60°C
Ingredients
Makes 4 servings
- 50 ml unsalted butter, softened
- 5 ml cinnamon
- 5 ml nutmeg
- 5 ml cloves
- 30 ml maple syrup or honey
- 75 g brown sugar
- 5 ml vanilla extract
- 2 pinch salt
- 175 ml spiced rum
- 2- 2175 ml boiling water according to taste
Music Playlist
Directions
- Use a hand mixer to combine butter with sugar, honey/maple syrup, spices, and vanilla
- Add butter mixture to a pitcher
- Add rum and 475 ml boiling water to pitcher and stir to combine
- Taste and add 50 ml more boiling water at a time until desired taste is achieved
When you’re ready to serve, split into four mugs. Hot buttered rum can be a strong drink, so it’s best to slip slowly. However, let it cool too much and the butter will separate and solidify. To keep it perfectly hot and smooth the last sip, set your Ember Mug² to 60°C. For even more holiday cheer, try it in our Ember Mug² : Metallic Collection.
Fun Variations on the classic hot buttered rum
For even more holiday flavor:
Go for a holiday-themed spiced rum. Several brands put out pumpkin spice, gingerbread, and other holiday spiced rum this time of year.
For a pumpkin spice version:
Sub the cinnamon, nutmeg, and cloves for 5 ml pumpkin pie spice, and add 20 ml pumpkin puree to the butter mixture.
For a sugar-free version:
Substitute brown sugar and maple syrup for Swerve brown sugar replacement.
For a make-ahead version:
Want an easy way to serve hot buttered rum on a moment’s notice? Double the batter recipe and freeze it for up to a month. For pre-measured batter, freeze tablespoon-sized balls of batter on a baking sheet, and save them in a freezer bag. Combine 20-30 ml of batter with 50 g of spiced rum and 175 ml boiling water.
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