Hot buttered rum is a classic mixed drink containing brown sugar, butter, various spices, hot water and rum. A few years ago, a friend showed me how to make Hot Buttered Rum. I had never tasted anything quite like it at the time and I loved it.
Rich, buttery, warm and loaded to the brim with holiday spices, this is a drink for special occasions. Serve this at a holiday party and your friends will talk about it and remember this long after the mugs are emptied.
- 1/2 cup butter softened (add a pinch of salt if the butter is unsalted)
- 2 cups light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg freshly ground if possible
- 1/8 teaspoon ground cardamom
- pinch ground cloves about 1/16 teaspoon
- good quality dark rum
- boiling water
- Optional: half and half or heavy cream just a splash for each serving
- Cream together the butter, sugar and spices. Chill in the refrigerator for an hour or two, until almost firm. Spoon 2 tablespoons of the mixture into a small mug. Add 2-3 ounces of rum and then pour 2-3 ounces boiling water over the top. Adjust the rum and the water to taste. Add cream if desired. Stir to combine. Enjoy!
- The mixture will keep well in an airtight container in the refrigerator for a couple of weeks or in the freezer for several months. If you are freezing this, you can scoop into individual portions and then freeze the mix to use straight from the freezer.