Hot Buttered Rum: The Coziest Holiday Drink

Oh, hello there! Come on in, grab a cozy blanket, and let’s chat. Today, I want to share something near and dear to my heart: my recipe for Hot Buttered Rum. Just the name conjures up images of crackling fireplaces, snowy evenings, and the warm fuzzies of being surrounded by loved ones, doesn’t it? I can almost smell that rich, spiced aroma right now…

This isn’t just any Hot Buttered Rum recipe, mind you. This is the one that’s become a tradition in our family, a true taste of the holidays that everyone looks forward to. It all started years ago when I was desperately searching for the perfect winter cocktail to serve at our annual Christmas Eve gathering. I wanted something different, something that felt special. I stumbled upon a basic Hot Buttered Rum recipe online, but, well, it was a bit bland. So, being me, I couldn’t resist tinkering with it.

There were definitely some…interesting…attempts. Let’s just say that one year, I added way too much nutmeg and ended up with something that tasted like potpourri! My husband, bless his heart, politely choked it down, but the kids were less forgiving. But I am stubborn, like my abuela.

But that’s the beauty of cooking, isn’t it? The process of experimenting, failing, and ultimately finding that perfect balance. After much trial and error, tweaking and tasting, I finally landed on a version of Hot Buttered Rum that was absolutely divine. The secret? A generous dose of love, a pinch of patience, and a few key ingredients that take it from good to unforgettable. The result is a creamy, decadent, spiced rum drink that warms you from the inside out, and leaves you feeling like you are wrapped in a cloud.

Now, I know what you might be thinking: “Liliana, I’m already juggling a million things! I don’t have time for fancy holiday beverage recipes.” And I get it, I truly do. Between school runs, soccer practice, and trying to keep the house somewhat presentable, my days are a whirlwind. But that’s why this recipe is so perfect. You can make the butter rum batter ahead of time, store it in the freezer, and then whip up a batch of Hot Buttered Rum in minutes whenever the mood strikes. It’s a lifesaver during those hectic holiday weeks.

This Hot Buttered Rum recipe has become more than just a drink; it’s a symbol of warmth, comfort, and connection in our family. It’s the taste of Christmas, the feeling of coming home, the joy of sharing something delicious with the people I love. So, come on, let’s get mixing! I promise, this will become your go-to warm alcoholic drink for those cold winter nights. Oh, and if you need another recipe, you know, to have options, I have a great Southwest Chicken Soup, too.

Alright, let’s gather our ingredients! This recipe relies on good-quality ingredients, but I’ve also included some tips to help you save money where you can.

• 1 cup (2 sticks) unsalted butter, softened: I always use European-style butter for my Hot Buttered Rum, I find the higher fat content adds a richness and depth of flavor that you just can’t get with regular butter.
• 1 cup packed dark brown sugar: The molasses in dark brown sugar adds a lovely caramel note to the butter rum batter.
• ½ cup honey: Adds sweetness and a lovely floral aroma.
• ¼ cup heavy cream: This makes the Hot Buttered Rum extra decadent. Don’t skimp on this!
• 2 teaspoons ground cinnamon: I prefer Ceylon cinnamon for its delicate flavor.
• 1 teaspoon ground nutmeg: Freshly grated nutmeg is best, but ground is fine in a pinch.
• ½ teaspoon ground cloves: Adds warmth and spice.
• ½ teaspoon ground allspice: Adds a complex, aromatic note.
• ¼ teaspoon salt: Balances the sweetness.
• 1 teaspoon vanilla extract: Enhances the other flavors.
• Dark Rum: (to taste, approximately 2 ounces per serving): I like to use a dark, aged rum for this Hot Buttered Rum, like Appleton Estate or Mount Gay. But really, any rum you enjoy will work.
• Hot Water: (to top)
• Optional Garnishes: Cinnamon sticks, star anise, whipped cream

When making Hot Buttered Rum, you can usually find most of these ingredients at your local grocery store. However, for the spices, I recommend checking out a specialty spice shop or ordering online. You’ll often find better quality and fresher spices there. Shopping for ingredients can sometimes be stressful, which reminds me of that time I was looking for a restaurant that sold Hot Buttered Rum, according to this post.

Here’s a Hot Buttered Rum trick I learned from my grandmother: After you’ve mixed the butter and sugar together, let the mixture sit at room temperature for about an hour before adding the remaining ingredients. This allows the flavors to meld together and deepen.

For a shortcut, especially during the holidays, you can use a pre-made spice blend like pumpkin pie spice. Just be sure to adjust the amount to taste. As for cost-saving tips, consider buying spices in bulk. They’re often cheaper that way, and they’ll last you longer.

Leftover butter rum batter can be stored in an airtight container in the freezer for up to 3 months. This makes it easy to whip up a batch of Hot Buttered Rum whenever you’re in the mood. If you like Apple Butter Pie with Cinnamon Oat Topping you can also use spices to make that recipe when you buy spices in bulk.

Okay, now for the fun part! Let’s make this Hot Buttered Rum together. Don’t worry, it’s easier than you think. I promise, even if you’re a beginner cook, you can totally nail this.

1. Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t worry if your butter rum batter looks a little lumpy at first. Just keep mixing, and it will eventually come together. I learned the hard way with Hot Buttered Rum that not creaming the butter and sugar properly results in a grainy texture.
2. Add the honey and cream: Add the honey and heavy cream to the bowl and mix until well combined. I usually do this while my kids are doing their homework!
3. Incorporate the spices and vanilla: Add the cinnamon, nutmeg, cloves, allspice, salt, and vanilla extract to the bowl and mix until everything is evenly distributed. Your Hot Buttered Rum should smell like Christmas in a bowl right now!
4. Transfer to an airtight container: Transfer the butter rum batter to an airtight container and store in the refrigerator for up to a week or in the freezer for up to 3 months.
5. Make the Hot Buttered Rum: When you’re ready to make a Hot Buttered Rum, simply scoop 2-3 tablespoons of the butter rum batter into a mug.
6. Add rum and hot water: Add 2 ounces of dark rum (or more, to taste) to the mug. Top with hot water and stir until the butter rum batter is completely dissolved. In my kitchen, Hot Buttered Rum usually takes about 1-2 minutes to fully dissolve.
7. Garnish and serve: Garnish with a cinnamon stick, star anise, or whipped cream, if desired. Serve immediately and enjoy!

While the Hot Buttered Rum is coming together, I often play some Christmas music and light a candle. It just adds to the whole cozy atmosphere. Don’t be afraid to adjust the amount of butter rum batter and rum to your liking. Some people prefer a stronger spiced rum drink, while others like it sweeter. Experiment and find what works best for you.

If you’re having trouble getting the butter rum batter to dissolve, try adding a splash of hot water to the mug first and stirring it around before adding the rum and the rest of the water. And for a fun twist, try using different types of rum. A spiced rum will add even more warmth and flavor, while a coconut rum will give it a tropical vibe. For more great winter tips, take a look at this recipe.

Okay, so you’ve made this amazing Hot Buttered Rum, now what? Well, here’s how my family and I love to enjoy it.

My family loves this Hot Buttered Rum when I serve it alongside a platter of Christmas cookies. The combination of the warm, spiced drink and the sweet treats is just heavenly. I also like to serve it with a cheese board with some sharp cheddar and crusty bread. The savory cheese and the sweet Hot Buttered Rum create a delicious contrast.

This Hot Buttered Rum is perfect for Christmas Eve, New Year’s Eve, or any cold winter night when you’re craving something warm and comforting. It’s also a great drink to serve at a holiday party. Your guests will be so impressed! Presentation is key! I like to serve my Hot Buttered Rum in mugs with a rustic, homespun feel. I also love to garnish it with a cinnamon stick, star anise, or a dollop of whipped cream. A dusting of nutmeg on top adds a festive touch.

If you have extra Hot Buttered Rum, you can store it in the refrigerator for up to 24 hours. Just be sure to reheat it gently before serving. You can also use leftover butter rum batter to make a delicious topping for pancakes or waffles. Just melt a little bit of the batter in a saucepan and drizzle it over your breakfast.

For seasonal variations, try adding a splash of apple cider to your Hot Buttered Rum in the fall. In the summer, you can blend the butter rum batter with ice and rum for a frozen version of this classic cocktail.

Friends always ask for this Hot Buttered Rum recipe after they try it. It’s just that good! I even had a neighbor ask me once, and I swear she now makes it better than I do! Don’t be afraid to share the recipe with your loved ones. It’s a gift that will keep on giving. If you want another great rum recipe, try this: Hot Buttered Rum Recipe

I get a lot of questions about this recipe, so I thought I’d answer some of the most common ones here. Don’t hesitate to reach out if you have any other questions.

• Can I make this Hot Buttered Rum without alcohol? Absolutely! Just omit the rum and use hot water or apple cider instead. It will still be a delicious and comforting holiday beverage, perfect for kids and adults alike. My youngest actually prefers the alcohol-free version.
• Can I use a different type of rum? Of course! I prefer dark rum for its rich flavor, but you can use whatever type of rum you like. Spiced rum will add extra warmth, while coconut rum will give it a tropical twist. You know what I do when my Hot Buttered Rum is too strong? Add more batter!
• Can I make the butter rum batter ahead of time? Definitely! In fact, I highly recommend it. The butter rum batter can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. This makes it easy to whip up a batch of Hot Buttered Rum whenever you’re in the mood.
• My butter rum batter is too hard to scoop. What should I do? If your butter rum batter is too hard to scoop, simply let it sit at room temperature for a few minutes to soften up. You can also microwave it for a few seconds, but be careful not to melt it completely. I’ve made that mistake before with my Hot Buttered Rum batter, and it wasn’t pretty!
• My Hot Buttered Rum is too sweet. How can I fix it? If your Hot Buttered Rum is too sweet, add a squeeze of lemon juice or a pinch of salt to balance the flavors. You can also reduce the amount of honey or brown sugar in the butter rum batter.
• Can I add other spices to the butter rum batter? Absolutely! Feel free to experiment with different spices to create your own unique Hot Buttered Rum flavor. I’ve tried adding cardamom, ginger, and even a pinch of cayenne pepper with my Hot Buttered Rum, and they were all delicious.
• My Hot Buttered Rum is separating. What am I doing wrong? The most common cause of Hot Buttered Rum separating is using butter that is too cold. Make sure your butter is softened before you start creaming it with the sugar. Also, be sure to stir the drink well before serving.
• Can I use this Hot Buttered Rum batter for other recipes? Yes! I have used it for coffee before. If you like chocolate peanut butter pie you might like to add this to your coffee.

This Hot Buttered Rum recipe isn’t just a drink; it’s a warm hug in a mug, a taste of the holidays, a reminder of the joy of sharing good food and good company with the people you love. I truly hope you’ll give it a try and make it your own.

• Use high-quality ingredients: The better the ingredients, the better the Hot Buttered Rum will taste.
• Don’t be afraid to experiment: This recipe is just a starting point. Feel free to adjust the spices, rum, and sweetness to your liking.
• Make it a tradition: This Hot Buttered Rum is the perfect drink to enjoy with your loved ones during the holidays.

• Spiced Apple Hot Buttered Rum: Add a splash of apple cider and a pinch of cinnamon to your Hot Buttered Rum.
• Coconut Hot Buttered Rum: Use coconut rum instead of dark rum for a tropical twist. My husband loves this version!
• Chocolate Hot Buttered Rum: Add a tablespoon of cocoa powder to the butter rum batter. My kids go crazy for this one.

I encourage you to make this Hot Buttered Rum your own. Add your favorite spices, use your favorite rum, and most importantly, share it with the people you love. I hope that this winter cocktail becomes a tradition in your family, just as it has in mine. I hope this spiced rum drink brightens up your winter, and gives you an easy holiday beverage to share.

Happy cooking, friends! And may your Hot Buttered Rum always be warm, comforting, and filled with love.