Hot Buttered Rum

When it starts to get chilly up here in the pacific northwest, all I want to do is stay inside, wrap myself in a blanket in front of a fire, and enjoy a great wintertime beverage. Probably one of my favorite holiday bevies is a good Hot Buttered Rum. While I like to make my own buttered rum batter, this is a drink that can be easily made with ingredients on hand as well.

Hot Spiced Rum – Bartenders Guide (Jerry Thomas,1862)
1 tsp sugar
2 oz Jamaica Rum
1 tsp spices (allspice & cloves)
1 piece of butter as large as half of a chestnut
3-4 oz hot water

While this is a fine beverage for a chilly evening. It can be made even better with a little preparation.

Buttered Rum Batter
1 Cup Butter
1 Pint Vanilla Ice Cream
1 lb powdered Sugar
1 lb brown sugar
2 tbsp freshly grated nutmeg
2 tbsp ground cinnamon
1 tbsp vanilla extract
allow butter and ice cream to come to room temperature. Mix well.
Can be stored in refridgerator for up to a week, in the freezer for a month.

Mixing this batter into your rum makes for a warm, rich, spicy drink that is perfect for those long winter nights. If you want to go even richer, hot cider may be used in place of the hot water.

Hot Buttered Rum
2 oz Spiced Rum
2 heaping barspoons batter
4 oz hot water
top with freshly whipped cream if so desired.

3 thoughts on “Hot Buttered Rum”

  1. I just had my very first hot buttered rum tonight at one of my favorite bars. Holy moly is that delicious! I know what I am doing this weekend– making a batch of buttered rum batter. Thanks for sharing a recipe! Cheers!

    1. I’m glad you liked it. Remember to let your butter come to room temperature otherwise it will clump in your batter. Doesn’t really affect the taste at all, just the appearance.

  2. Very good drink (your recipe.) The batter was not too sweet nor spicy, just right. Here are some conversions if you are pulling ingredients from large boxes…

    1 cup butter = 2 sticks (I used unsalted although recipe doesn’t specify.)

    1 pint ice cream = 256 grams by weight Dreyers Vanilla.

    1 pound sugar = 453-482 grams by weight. The 1LB box stated 453 but when I dumped it all out it came to 482. I used light brown sugar as recommended in Emeril Lagassie’s recipe (didn’t like his as much as this one, he used way too much sugar.)

    - My powdered sugar was in a big container so I used the same weight as the brown sugar (482g). Not sure what a 1LB box actually weighs.

    Nutmeg: Supposedly it takes about 2.5 whole nutmegs to produce 2 tablespoons. I chickened out and used 1.5 whole nutmegs, but next time will try 2 because the cinammon flavor slightly dominated.

    “2 heaping barspoons batter” equals around 1 tablespoon.

    Rum: I used Kilo Kai which is a little sweet and good enough to drink straight. It tasted fabulous in this recipe and goes well with eggnog too. A well known steak house in town (with a really great bar) uses Mount Gay Rum in their hot buttered rum so that’s an option.

    Definately go with a little whip cream and fresh dusting of nutmeg on top. Yum!

    I also put a very small amount of clove powder (less than 1/8 tsp) which Emeril recommended.

    Anyway, good stuff – you have a winner here!

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