Hot Buttered Rum is a classic winter cocktail. It’s sweet, slightly spicy (thanks to nutmeg and allspice) and delightfully boozy. I had no idea how many iterations there were until I researched recipes. The preparation is much the same; you cream butter and sugar together, add cream or melted vanilla ice cream, and winter spices like nutmeg, cinnamon and allspice. When making a cocktail, you add two tablespoons mix to a heatsafe mug and add a shot of rum and top with hot water.
I did not have any ice cream, so I figured heavy cream would be the best substitute. I used brown sugar for depth of flavor. Other recipes I’ve seen called for floating a pat of butter on top of the hot rum, but I don’t love that idea–creaming the sugar and butter together makes it lighter and less greasy.
Hot Buttered Rum Batter
Add two tablespoons of this mix to hot water and rum for a soul-warming cocktail this winter.
- 1/2 cup butter or margarine softened
- 1/2 cup brown sugar
- 1/2 cup whipping cream
- 1 cup powdered sugar
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy.
Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in allspice, cinnamon and nutmeg.
Use immediately, or spoon into a freezer container. Cover, label and freeze up to 3 months.
For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
This cocktail is perfect for a winter night–it warms and soothes the soul. Curl up on the couch with one of these and stay warm. It makes a great gift, too, but I have a feeling you’ll want to keep it to yourself.