Apparently hot buttered rum has been a thing for quite a long time, but I’d never heard of it until last month when I spotted it on a brunch menu. Obviously, I ordered it, and was promptly transported straight to winter cocktail heaven. Butter? In a beverage?! Sign. Me. Up.
Hot buttered rum – if it’s also new to you – is exactly what it sounds like. It’s a warm and cozy alcoholic beverage with real butter stirred right in. If you think that sounds heavy and kinda gross, think again. Although I can’t exactly drink more than one of these, it’s actually much lighter than it sounds. It’s almost like sipping on boozy, spiced, liquified toffee. If that description doesn’t make your mouth water, just go ahead and close this page and find another cocktail more suitable to your taste. Like this one, perhaps? You can come back here next week when I start up with all the healthy new year hubbub.
This classic drink begins with plain old water. That’s right, just water. Hydration! If we were to use straight rum it would be waaay too intense. We’ll sweeten it up with dark brown sugar for an extra caramelly, molassesey punch. Next, we’ll add some spices. I use cinnamon, allspice, cloves and freshly grated nutmeg – but don’t go running to the store to buy them if you don’t have them all on hand. Use what you have in your spice cabinet (unless they’re old – then you should definitely consider replacing them) and adapt the recipe to suit your needs. This is all about easy drinking – we have an entire year ahead of us to complicate. Let’s keep things simple for the rest of 2016.
Bring the mixture up to a boil, then turn off the heat. Next, we’ll add the rum. Dark spiced rum works nice, but a basic light rum will get the job done just fine. Add as much or as little as you like – it is still “the holidays” after all. And finally… drumroll please… the butter! You can certainly make this recipe with any old butter, but Finlandia butter will take it to the next level. This all natural imported European butter is made from the milk of (mostly) grass-fed cows, so it has a more pronounced buttery flavor that will make your hot buttered rum taste even more buttery delicious.
Whisk the butter in slowly to let it emulsify into the drink. The last thing you want is to have a thick layer of fat floating on the top, but sometimes separation is inevitable. A generous pinch of salt will help to bring out all of those sweet, spicy, and buttery notes. Don’t skip it! Garnish with cinnamon sticks to add flavor and double as a stirring device. Sip. Savor. Stir. Sip again. Feel all the warm and cozy feels and soak in the last of the holiday vibes. Let this be our official reflection drink of 2016.
This will be my last post for the year, so I want to take a sec just to tell you how glad I am to have you here. If a blog gets posted on the internet, but no one is around to read it, did it ever even exist in the first place? I’m so grateful to have you as a reader, a viewer, a friend and a member of my little food obsessed community. I often forget/neglect to respond to your comments (something I’m working on in 2017), but please know that I do read them all and they all make me smile. Even the ones where you tell me that you made my cookies and they suck and you hate me and my videos make you cringe, because gosh dang it! YOU made MY cookies! 😀
2016 has been a weird year, I think, for everybody in one way or another. And as usual, I have some final thoughts on it. But I’m not quite ready to share them yet. I’ll be back to my regular Tuesday post next week and will definitely have something cruciferous and cleansing to kick off what I’m sure is going to be our best year yet.
Wishing everyone a safe, happy, healthy and buttery new year. I’ll catch ya on the flip side! Cheers.
This post has been sponsored by Finlandia Butter and Cheese. All opinions are my own.
- 2 cups water
- 1/3 cup packed brown sugar
- 1 teaspoon cinnamon
- pinch of ground cloves
- pinch of allspice
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 6 tablespoons salted Finlandia butter, cold
- generous pinch of salt
- 1/3 cup dark rum, more or less to taste
- cinnamon sticks for garnish
- In a medium saucepan, stir together the water, brown sugar, cinnamon, cloves, allspice, and nutmeg. Bring up to a boil, then turn off the heat and whisk in salted Finlandia butter until completely melted. Season with a generous pinch of salt, then stir in rum.
- Pour into two mugs and garnish with cinnamon sticks. Grate a little more nutmeg over top if desired and serve immediately.