<Want to go straight to the recipe? Click here to go to the hot buttered rum recipe.
Every Christmas season, I think to myself: “Oh no! There’s not enough time! I’m not going to get any good Christmas treats made!” But, eventually, Christmas has a way of sneaking into all our diets, one way or another, even if the initial reaction is sheer panic at the beginning of December.
Like a good butter-lover, I felt the immediate urge to follow up last week’s vegan cookie recipe with something buttery. I was not only craving something buttery, but also something hot and festive. It’s been minus a million out here for over a week. There’s been snow, and then freezing rain, and then more snow (in case you feared that we wouldn’t have enough snow for a white Christmas).
Sadly, I have yet to bake a single tray of Christmas cookies for me and my family this holiday season. In the meantime, at least we have hot buttered rum to enjoy.
Just like for the eggnog milkshake, I opted for a quick and easy recipe: you can make the “butter batter” (the base for hot buttered rum) ahead of time, and keep it in the fridge for your last minute hot buttered rum needs. Bonus: if you are snowed in, you probably have all the ingredients you need on hand!
In researching hot buttered rum recipes, I noticed a few were ice cream-based (which seems really odd to me), or positively sugary. In the end, I think I just about halved the amount of sugar, and this recipe is still plenty sweet. This drink is actually quite addictive. It’s warm, festive, and cheery. To be honest, I don’t think I had ever had a hot buttered rum drink before this, but I will definitely be making this again, and again.
Feel free to tweak the spices and the amount of sugar in this recipe. I tested this recipe using plain boiling water, and also boiling maple water (which made the drink slightly sweeter). Boiling apple cider would also taste great with these spices.
Special thanks to Melissa (of Eyes Bigger Than My Stomach) for teaching me how to capture a pouring shot with my camera!
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Hot buttered rum recipe
Hot buttered rum
A quick and easy recipe for hot buttered rum: start by making the “butter batter” (the base for hot buttered rum) ahead of time, and keep it in the fridge. Then when you want to make a hot buttered rum needs, just mix a scoop of it with some boiling water and booze, et voilà!
For butter batter
- 115 grams unsalted butter 1/2 cup, room temperature
- 100 grams light brown sugar 1/2 cup
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp cloves
For each hot buttered rum serving
- 1 splash maple syrup
- 1 shot spiced rum
- 30 grams butter batter
- 300 mL boiling maple water or plain boiling water
- 1 cinnamon stick
- freshly grated nutmeg
- First, prepare the butter batter. Cream together all the ingredients for the butter batter. Roll into a log and wrap tightly in plastic wrap or parchment. Store in the fridge
- For every serving of hot buttered rum, in the bottom of a heat-proof glass or mug, add a splash of maple syrup, spiced rum, and a hunk of butter batter (~25–30 grams). Fill halfway with boiling water (or boiling maple water) and stir vigorously with the cinnamon stick to melt the butter and dissolve the sugars. When everything is melted and well stirred, top with more boiling water. Sprinkle with freshly grated nutmeg and enjoy.
I made this recipe with Stirling Creamery unsalted butter