Need to warm up? Make yourself this classic hot buttered rum! An easy toddy made with butter, brown sugar, & spices. It’ll make you feel so cozy!

Two tall mugs of hot buttered rum, with a teakettle in the background.

Welcome to a brand new year!! Hooray!

2020 is over (thank goodness) and now we have a fresh start. Let’s toast the occasion with a comforting hot buttered rum!

It is January after all. And I don’t know what it’s like where you are, but here in the Philly area, it’s freakin’ cold!

I’m all about curling up with something steamy and comforting right these days. Mashed potatoes, mushroom risotto, and baked macaroni and cheese are on REPEAT at my house!

But today we’re talking cocktails! And this hot buttered rum recipe is just what the doctor ordered for a chilly, blustery night!

Hot buttered rum recipe, prepared and served in tall glass mugs.

WHAT IS HOT BUTTERED RUM?

If you’ve never heard of it before, buttered rum is a hot drink made with butter, brown sugar, spices, water, and rum (of course). It’s often topped with a foamy cap of lightly sweetened whipped cream, which, I’m sure I don’t have to tell you, is incredibly delicious.

There can be all sorts of variations on this theme, which I talk more about below, but in a nutshell, this hot toddy is rich, buttery, very cinnamon-y, and a little creamy, with a boozy kick.

It’s perfect for a cold night, especially if you’re sick or feeling restless and unable to sleep.

HOW TO MAKE HOT BUTTERED RUM BATTER

This drink starts with what is called “batter” or “mix.”

It only takes a minute or two to make and you probably already have all the ingredients on hand.

Start with softened, unsalted butter. Then add your brown sugar and spices.

Hot buttered rum batter ingredients on a small ceramic dish.

I like dark brown sugar, along with cinnamon, nutmeg, and clove, but feel free to get creative!

Mash all of these together until you have a smooth paste.

Mixing hot buttered rum batter.

And that’s your hot buttered rum batter made!

You can use this right away, or keep it in the fridge for whenever the craving hits. It will keep for as long as butter normally would.

HOW TO DRINK IT

Ok, so your batter is made and now you want to enjoy your drink.

Plop half the batter in a mug.

Placing batter in the bottom of a serving mug.

Then pour hot water over it.

Pouring hot water over the batter.

Add a splash of rum.

Adding rum to the serving mug.

Stir everything together until the batter is melted and incorporated all throughout.

Stirring the drink until well-combined.

Then top your drink with a generous scoop of lightly sweetened whipped cream, and garnish with a little ground nutmeg.

Topping the drinks with whipped cream.

And indulge!

IS IT GLUTEN-FREE?

This drink is 100% gluten-free, so if you or someone you love has an intolerance, you can go ahead and indulge without a worry.

It does however contain butter and whipped cream, so it’s not dairy-free or vegan. Go ahead and try making it with your favorite dairy-free substitutions though- it should work just fine!

Hot buttered rum ingredients mixed in a tall glass mug.

VARIATIONS ON HOT BUTTERED RUM

You can feel free to make this recipe your own by adding or subbing any of your favorite spices.

Here are a few suggestions:

  • Chinese 5-spice Powder
  • Chai Spice
  • Ground Allspice
  • Cardamom
  • Ground Ginger

You could also add a little vanilla or almond extract, to bring out the sweetness.

And feel free to mix things up and use a different kind of spirit if you’d like. This drink would also taste delicious with:

  • Whiskey
  • Scotch
  • Bourbon
  • Tequila

Another option is to use something other than water to make your toddy. I really love this with hot tea, apple cider, or even orange juice.

And if you’d like to make a non-alcoholic version, it’s as simple as leaving the rum out.

HOW TO MAKE IT FOR A CROWD

The recipe I’ve given below is for 2 drinks, but you can scale this up or down by as much as you’d like!

If you want to make a larger batch, multiply all the quantities below by however many you want to serve.

Place the batter and water in a crockpot, slow cooker, or heavy-bottomed pot on the stove over very low heat until the butter is melted. Just before serving, whisk in the rum, ladle it into mugs, and garnish!

Buttered rum prepared in mugs and topped with whipped cream and nutmeg.

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Tall glass mug of hot buttered rum with a text overlay above.

Tall glass mug of hot buttered rum with a text overlay above.

Tall glass mug of hot buttered rum with a text overlay above.

Two tall mugs of hot buttered rum, with a teakettle in the background.
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Hot Buttered Rum

Servings: 2
Prep Time: 5 minutes
Total Time: 5 minutes
Need to warm up? Make yourself this classic hot buttered rum! An easy toddy made with butter, brown sugar, & spices. It'll make you feel so cozy!

Ingredients

  • 2 tablespoons (29.57 g) unsalted butter,, softened
  • 1 tablespoon (14.79 g) brown sugar*, (generous)
  • 1/2 teaspoon (2.46 g) ground cinnamon
  • 1/8 teaspoon (0.62 g) ground nutmeg,, plus extra for garnish
  • 1/8 teaspoon (0.62 g) ground cloves
  • 1/8 teaspoon (0.62 g) kosher salt
  • 3 cups hot water
  • 1 1/2 ounces (42.52 g) rum**
  • 1/2 cup (118.29 g) sweetened whipped cream,, for garnish

Instructions
 

  • Mash/stir the butter, brown sugar, cinnamon, nutmeg, cloves, and salt together until a smooth paste forms.
  • Place half the mixture into the bottom of each of 2 serving mugs.
  • Pour hot water over the mixture.
  • Stir in the rum.
  • Top with whipped cream and additional nutmeg to garnish.

Notes

*I used dark brown sugar, but light brown would work equally well.
**I used dark rum, but any kind of rum would work.
Serving: 1mug, Calories: 213kcal, Carbohydrates: 8g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 42mg, Sodium: 168mg, Potassium: 22mg, Fiber: 1g, Sugar: 7g, Vitamin A: 453IU, Calcium: 26mg
Cuisine: American
Course: Drinks
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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