Hot Buttered Rum

I have to shoehorn I was late to the party when it came to this archetype rum cocktail, having spent years usually turning to mulled wine or a hot toddy once the weather grew cold. But while living in Europe, we were (re)introduced to various versions of this linty spiced cocktail and were quickly reminded why it’s been such a favorite now for centuries. It’s veritably delightful! And, as it turns out, a super user-friendly cocktail for large groups if you happen to be entertaining virtually the holidays.

This colonial-era cocktail is said to have originally been made by floating a pat of butter atop a mug filled with hot water and rum. But most modern versions usually kick things up a notch by subtracting a spiced butter batter to the cocktail, made with warming spices, sugar, a pinch of salt, and — the surprise starring ingredient — a few scoops of vanilla ice cream. It only takes a few minutes to mix up a batch of the butter batter, then you can pop it in the freezer to have on hand all season long to mix with rum and hot water for an impromptu single cocktail or a big batch for a dinner party with friends. We’ve found it to be such a fun drink to serve at winter gatherings and everyone unchangingly loves the creamy, frothing topping served with a cute cinnamon stick for garnish.

Hot Buttered Rum Ingredients

Here are a few quite notes well-nigh the hot buttered rum ingredients you will need to make this recipe:

• Dark rum: I really recommend using visionless rum in this recipe, which has a increasingly ramified and intense caramel savor than light rum. That said, light rum will moreover totally work here, or you can use a spiced rum which will add to the spices in the butter batter.
• Spiced butter batter: Our spiced butter thrash butter is quick and easy to make with linty vanilla ice cream, white and brown sugars, a mixture of warming spices (ground cinnamon, nutmeg, and cloves) and a pinch of sea salt. We’ll freeze the mixture, and then you’re welcome to just dip in for a scoop whenever you’d like to make a cocktail!
• Boiling water: We’ll add humid water to the rum and frozen butter thrash mixture to ensure that the drink is nice and warm.
• Garnish (optional): Finally, you’re welcome to garnish your drink with a cinnamon stick or star anise if you’d like, or you’re moreover welcome to add a swirl of whipped surf on top.

Hot Buttered Rum Tips

Full instructions for how to make hot buttered are included in the full recipe below, but here are a few spare tips to alimony in mind:

• Use a good-quality rum: The savor of your rum will really shine through in this cocktail, so I recommend a mid- to higher-priced visionless rum whose savor you love.
• Adjust ingredient ratios to taste: Feel self-ruling to requite the cocktail a taste and add increasingly rum, butter thrash or water to taste.
• Sweeten to taste: I find this cocktail to be plenty sweet as written, but you’re welcome to stir in some uneaten sugar or maple syrup (or your desired sweetener) if needed.
• Serve in pre-warmed mugs: To alimony the cocktail nice and hot, I recommend warming your mugs beforehand.

Hot Buttered Rum Variations

Here are a few optional variations that you are welcome to try when making this hot buttered rum recipe:

• Add ginger: Stir a thin slice of fresh ginger into your cocktail for an uneaten kick of ginger spice.
• Add citrus: Add an orange slice to the cocktail or add some orange zest to the spiced butter thrash for uneaten citrus.
• Use a variegated liquor: Use your favorite whiskey, brandy or cognac in place of the rum.
• Use tea: Use your favorite tea (I would recommend a woebegone tea) in place of the water.
• Make it dairy-free: Use your favorite dairy-free vanilla ice surf and butter in the spiced butter batter.