Hot Buttered Rum Recipe
Creaming softened butter with brown sugar and warm spices creates a batter that melts evenly into hot water and rum instead of sitting on top as a greasy slick, and making a big batch ahead means each mug comes together in under a minute.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 8
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 12 fl oz dark rum
- 6 cups boiling water
Nutrition per serving
- Calories
- 466
- Protein
- 0g
- Carbs
- 42g
- Fat
- 23g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a medium bowl, beat the softened butter with an electric mixer or sturdy spoon until smooth and creamy, about 1 minute.
- 2Add the brown sugar and powdered sugar and beat until fully combined and no dry streaks remain.
- 3Beat in the vanilla extract, cinnamon, nutmeg, cloves, and salt until the batter is evenly speckled with spice.
- 4Scrape the batter into an airtight container. It can be used right away or chilled for later.
- 5For each serving, spoon about 2 tablespoons of the batter into a heatproof mug.
- 6Add 1.5 fl oz (a shot) of dark rum to the mug.
- 7Top off with about 3/4 cup boiling water and stir until the batter is fully melted and the drink is smooth.
- 8Garnish with a cinnamon stick or fresh grating of nutmeg and serve immediately.
Tips & variations
- Swap the dark rum for spiced rum for extra warmth, or use half dark rum and half apple brandy for a cider-like edge.
- A small scoop of vanilla ice cream can replace the powdered sugar and vanilla extract for a richer, boozier version of the batter.
- For a non-alcoholic mug, skip the rum and add an extra splash of vanilla extract along with the hot water.
Storage & reheating
Store the butter batter in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months; let it soften slightly at room temperature before scooping if frozen solid. Mixed drinks are best enjoyed fresh and don't reheat well once assembled.
Tips from the Tulo kitchen
- Warming the mug first with a splash of hot water (then discarding it) keeps the drink hot longer once poured.
- Rolling the batter into a log in plastic wrap before chilling makes it easy to slice off tablespoon-sized rounds instead of scooping.
FAQ
Can I make hot buttered rum in a big batch for a party?
Yes. Keep the spiced butter batter in a slow cooker set to warm alongside a pot of hot water and a bottle of rum, and let guests build their own mugs.
What kind of rum works best?
Dark or spiced rum holds up better against the brown sugar and spices than white rum, which tends to taste thin in comparison.
Can I use salted butter instead of unsalted?
Yes, just omit the added salt in the recipe so the batter doesn't turn overly salty.
Why did my batter separate in the mug?
This usually means the water wasn't hot enough to fully melt the butter; use water straight off a boil rather than water that has cooled while other mugs were made.
