Hot Buttered Rum
Hot buttered rum is a classic cocktail that's ideal for sipping on a chilly night! It's made by combining dark spiced rum with a mixture of butter, brown sugar, hot water and spices, and is a festive drink that's perfect for the holidays!
Is there anything better than cozying up with a warm drink on a chilly night, especially around the holidays? This Hot Buttered Rum is a classic winter cocktail recipe that delivers festive holiday vibes in every sip.
What makes this the best hot buttered rum is the addition of salt - an ingredient often left out. The salt enhances the butter flavor, making it taste absolutely irresistible!
What is Hot Buttered Rum
This rich drink, also called butter rum, is a warm alcoholic beverage made with hot rum, rich butter, sweetener and warming spices. It's the perfect drink to sip while trimming the tree or opening presents on Christmas morning!
The hot buttered rum cocktail has been around since the colonial days. Early American colonists discovered that by adding butter, spices, and sweetener to rum, they could transform the rough liquor into a smooth, enjoyable drink, similar to butterscotch.
This hot drink became a staple during cold winter months, offering comfort and warmth to settlers during harsh conditions.
Love winter cocktails? Try this Blueberry Ginger Hot Toddy or this Cranberry Clementine Rosemary Cocktail!
Hot Buttered Rum Ingredient Notes
- Rum - I love using a dark spiced rum for this recipe, but really any rum will work. Use your favorite bottle of rum and adjust the amount to suit your taste.
- Salted Butter - Using salted butter rather than unsalted butter really helps to bring out that hot buttered rum taste.
- Brown sugar - This adds a deep caramel sweetness to the drink. Use dark brown sugar for a more intense flavor.
- Warm Spices - I use a mixture of cinnamon, cloves, nutmeg and all spice, but you can adjust to suit your taste and what you have on hand.
- Pinch of Salt - Don't skip this! It really helps bring out the flavors.
- Cinnamon Sticks - Optional, for garnish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small or Medium saucepan.
- A whisk, immersion blender or milk frother.
- Mugs.
Step by Step Instructions
- In a small 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 butter until completely melted. Season with a generous pinch of salt, then stir in the rum.
- Pour into two mugs and garnish with cinnamon sticks. Grate a little more nutmeg over top of the drink if desired and serve immediately.
Tips for making Hot Buttered Rum
- Use an electric mixer, milk frother or immersion blender for a smoother consistency.
- Add cold butter, off the heat and whisk rapidly to avoid separation.
- Adjust rum and spice levels to suit your preference.
- Warm your mugs in the microwave first to keep the drinks warmer for longer!
How to serve hot buttered rum
Here are some great ideas for how to serve this hot buttered rum cocktail!
- Top the drink with a cinnamon stick or a sprinkle ground nutmeg.
- Add a scoop of vanilla ice cream, like an affogato, or garnish with whipped cream for extra indulgence.
- Serve during a festive breakfast or brunch, with homemade cinnamon rolls, mascarpone stuffed French toast or brown sugar candied bacon for a delicious spread.
- Serve as a dessert drink along with other sweets such as tiramisu brownies, homemade cannoli or these mini chocolate soufflé cakes.
Variations
- Make a kid-friendly version of hot buttered cider using hot apple cider instead of rum.
- Make a big batch for a holiday party or other winter gatherings. Keep it warm in a slow cooker and let people help themselves!
- Experiment with light rum or different spiced rums, as well as other spices. Try some cardamom or a pinch of black pepper!
- Try with hot chocolate for a unique twist.
FAQ
How to store and reheat?
How to store and reheat
This hot buttered rum recipe can be made up to 5 days in advance. Let the mixture cool down to room temperature, then store in an airtight container int he refrigerator until ready to serve. Warm it up gently on the stove top or microwave while stirring every few seconds until hot. Serve immediately.
This drink is best served fresh and warm. However, you can make the spiced butter mixture ahead of time. Mix the butter with brown sugar and spices, and store it in an airtight container in the refrigerator. Whisk it into boiling water mixed with brown sugar, along with rum, and serve with garnishes.
Since dark rum is made from molasses or sugarcane, it does not contain gluten. However, if you are using flavored or spiced rum, make sure to check the label first as they may include added ingredients that could introduce gluten. The rest of the ingredients are also considered naturally gluten-free.
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Hot Buttered Rum
Ingredients
- 2 cups water
- ⅓ cup packed brown sugar
- 1 teaspoon cinnamon
- pinch of ground cloves
- pinch of allspice
- ½ teaspoon freshly grated nutmeg plus more for garnish
- 6 tablespoons salted butter cold
- generous pinch of salt
- ⅓ cup dark rum more or less to taste
- cinnamon sticks for garnish
Instructions
- 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 butter until completely melted.
- Season with a generous pinch of salt, then stir in the rum.
- Pour into two mugs and garnish with cinnamon sticks. Grate a little more nutmeg over top if desired and serve immediately.
Nutrition
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Colonial Hot Buttered Rum Recipe - This is the real thing - an authentic Colonial recipe except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll, and then it hits you!
Mmm.. So good for a snowy day like today!
Use this muffin recipe to bring the favorite seasonal taste of hot buttered rum in quick-bread form, using rum, cloves, and nutmeg.
Oooh, yum. Hot buttered rum is such a great winter drink! I'm not surprised you had to try it as soon as you heard of it. And I love all the great spices you added to the mix.
It's the best!!
We always had hot buttered rums but I never heard of a hot toddy until my stepdad from New Jersey came along. I love them both! Boozy, spiced, liquified toffee.. aaahhhh.
I traveled around Florida with a giant mason jar of coquitos in my cooler and tins of your mom's oatmeal chocolate chip cookies over the holidays. Cheers to you, Coley, for all the great food you share and the videos that leave me hungry and laughing!
That's so funny! Hot buttered rum was totally unheard of to all 10 people at our brunch table when we spotted it on the menu. Toddies, however, I've been hearing about since I was a kid. Drink them when you're sick! I'm all about the warm boozy drinks, and would love one on this very snowy Saturday... but then... the cleanse. ????
May you have the happiest of New Years, Coley. I know that I've certainly enjoyed your blog and have made many (not all of the desserts I'll admit) of the recipes many times. A couple of them are on the power rotation in my kitchen. And a couple of your dishes made my Christmas Brunch a huuuge success. This hot-buttered Rum drink, however, seemed a bit alien to an Italian-American kid from the heart of the South (South Philly and South Jersey, that is...). I just made a batch (only to sample it!) and it is beyond YUMMY. I will re-warm it tomorrow for our NYE celebration while we stand outside - freezing our asses off - watching the fireworks at the Trop from the front porch. Have a great time tomorrow and we'll all look forward to another year with you. Ciao.
Bruno! Happy belated New year to you, my Brigantine comrade. So glad you enjoyed the hot buttered rum. It was pretty alien to Chaser and myself when we spotted it on a brunch menu in Philly last month, but one sip and we were HOOKED! Glad to have you as a part of my community. Cheers!