Hot Buttered Rum

Hot · Served hot in a Mug

Ingredients

1.Make the butter batter: cream softened butter with brown sugar, cinnamon, nutmeg, allspice, cloves, and vanilla until smooth.
2.Add 1 tablespoon of batter to a preheated mug.
3.Pour in dark rum.
4.Top with hot water and stir vigorously until the butter batter is fully dissolved and the drink is creamy.
5.Grate fresh nutmeg on top.

Make the batter in bulk and refrigerate — it keeps for weeks and makes this drink a quick build.
Batter ratio for batch: 1 stick butter, 1/2 cup brown sugar, 1 tsp each spice. Makes about 12 servings.
The butter creates a silky, rich mouthfeel that no other hot cocktail can match.

Common batch sizes for the Hot Buttered Rum. Want a different number? Open the calculator.

Ingredient	×1	×2	×4	×8	×16
Dark Rum	2 oz	4 oz	8 oz	16 oz	32 oz
Butter (unsalted	1 tbsp	2 tbsp	4 tbsp	8 tbsp	16 tbsp
Brown Sugar	1 tsp	2 tsp	4 tsp	8 tsp	16 tsp
Cinnamon	1 pinch	2 pinch	4 pinch	8 pinch	16 pinch
Nutmeg	1 pinch	2 pinch	4 pinch	8 pinch	16 pinch
Allspice	1 pinch	2 pinch	4 pinch	8 pinch	16 pinch
Cloves	1 pinch	2 pinch	4 pinch	8 pinch	16 pinch
Vanilla Extract	1 dash	2 dash	4 dash	8 dash	16 dash
Hot Water	5 oz	10 oz	20 oz	40 oz	80 oz

Scale to any batch size — instantly

Open the calculator to scale the Hot Buttered Rum by servings, bottle fill, or container volume. Unit conversion built in.

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