Hot Buttered Rum Recipe

Today is National Hot Buttered Rum Day. With the freezing temperatures so many states are experiencing, I thought some of you may enjoy a warm cocktail. Here’s a classic hot buttered rum recipe that is naturally gluten free. Rum is derived from sugar. Just like coffee, you have the option of adding a bit of cream. I enjoy a cinnamon stick. This drink has been enjoyed since the colonial days. I hope you will enjoy its caramel flavor and winter spices.


Hot Buttered Rum Recipe


Yield: Batter makes about 10 servings

Hot Buttered Rum Recipe

A classic recipe for hot buttered rum. Wonderful for the holidays or any winter day. Did I hear snow day?


    For the Batter:
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 2 cups brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/16 to 1/8 teaspoon ground cloves
  • 1/16 teaspoon salt
  • For Individual Cocktails:
  • 1 Tablespoon batter
  • 2 oz. dark rum, per cocktail
  • 1/2 cup boiling water, per cocktail
  • Cinnamon stick, for garnish (optional)
  • Cream (optional)


    To Make the Batter:
  1. Cream all of the batter ingredients in the bowl of your mixer until fluffy. Refrigerate batter, covered until ready to use.
  2. To Make the Cocktail:
  3. Add 1 tablespoon batter to a cup. Stir in the rum and 1/2 cup boiling water. Stir to combine. (The hot water will make the drink less potent than it would have been if the water had not been added.)

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