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 Hot Buttered Rum Batter 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.
For this Hot Buttered Rum Batter, 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, I don’t prefer the greasiness–creaming the sugar and butter beforehand 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 Hot Buttered Rum Batter is perfect for gifting this holiday season. Hot Buttered Rum cocktails are perfect for winter nights–they warm and soothes the soul. Curl up on the couch with one of these and stay warm. It does make a great gift, but I have a feeling you’ll want to keep it to yourself.
Looking for other holiday cocktails? Check out this Bourbon and Amaretto Eggnog Cocktail.