Let’s take a quick trip back in time, shall we? This isn’t just any drink; it’s a classic, and its roots stretch all the way to the colonial days of America. In the 1600s, rum became wildly popular in the American colonies, largely thanks to the Caribbean’s booming sugarcane trade.
With the easy availability of rum and the need to fight off those biting cold winters, hot buttered rum was born. It’s said that folks back then would spike their drinks with rum for a little extra warmth (and who could blame them?).
Traditionally enjoyed in taverns during the colder months, this drink has evolved into a beloved holiday staple, offering up a comforting mix of rum, spices, and rich butter—like a warm hug in a mug.
In colonial times, hot buttered rum was a much more rustic, straightforward drink made with basic, available ingredients and little regard for presentation. Today, we’ve refined the recipe, making it richer, creamier, and more consistent, with the addition of modern conveniences like electric mixers, refined sugars, and even vanilla ice cream to create a smooth batter.
The core idea remains the same—rum, butter, sugar, and spices to warm the soul—but the execution has certainly become more indulgent and complex.
Ingredients for Hot Buttered Rum
- Salted Butter: Here’s where the magic starts. Butter, and yes, make sure it’s salted. That pinch of salt brings out the other flavors and keeps things balanced. Plus, it’s the base of that creamy, luxurious texture.
- Dark Brown Sugar: Adds a deep, molasses-like richness. Dark brown sugar is all about that depth, giving your drink a beautiful sweetness without being overpowering.
- Ground Cinnamon: The quintessential holiday spice, cinnamon adds warmth and a little bite to the mix. It’s what makes your kitchen smell like the holidays.
- Ground Nutmeg: Another key player in holiday flavors. Nutmeg gives the drink a slightly nutty, earthy aroma.
- Ground Cloves: Just a pinch goes a long way. Cloves bring an almost floral spice to the table, complementing the cinnamon and nutmeg.
- Salt: Not too much—just enough to enhance all the other flavors. Think of it like the background singer that makes the lead vocalist sound even better.
- Vanilla Ice Cream: The secret ingredient! The ice cream adds extra creaminess and a hint of vanilla, making your hot buttered rum silky smooth.
Equipment You’ll Need
- Electric Mixer: Mixing the butter, sugar, and spices by hand? Sure, but why? An electric mixer makes everything smooth and creamy with minimal effort.
- Medium Mixing Bowl: Big enough to handle all that buttery goodness. You’ll need space for the ingredients to blend beautifully.
- Freezer-Safe Container: To store your batter until you’re ready to make your drinks. The batter will keep for weeks, so don’t worry about rushing through it.
- Small Saucepan: Perfect for boiling water—because this drink is meant to be hot, not lukewarm.
- Irish Coffee Mugs: Something big enough to hold the drink and the optional whipped cream garnish. Go ahead, treat yourself to a cute holiday mug!
How to Make Hot Buttered Rum
Ready for the fun part? Making hot buttered rum is as easy as sipping it.
- Make the Batter: Start by beating together your softened butter, dark brown sugar, and spices until everything is nice and creamy. Then, add in the softened vanilla ice cream and beat again until smooth. Pop this batter into a freezer-safe container and freeze until you’re ready to use it. (Pro tip: It’s nice to have this batter on hand for spontaneous hot buttered rum moments.)
- Assemble the Drink: When you’re ready for a drink, scoop 2 tablespoons of your spiced butter batter into a mug, pour in 2 ounces of dark rum, and top it off with boiling water. Stir until the batter is completely dissolved.
- Garnish: Feeling fancy? Add a dollop of whipped cream, a sprinkle of nutmeg, or stir it with a cinnamon stick for some extra flair.
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Chef Secrets to Nailing This Recipe
- Room Temperature Butter: Make sure your butter is soft but not melted when you’re making the batter. Room-temperature butter ensures the batter blends evenly with the spices and sugar.
- Quality Rum: Don’t skimp on the rum! A good dark rum brings deep, rich flavors that balance the sweetness of the batter. Spiced rum works too if you’re in the mood for extra holiday vibes.
- Boiling Water: Yes, the water needs to be boiling, not just hot. The heat helps dissolve the butter mixture fully, ensuring a creamy, smooth texture.
- Batching the Batter: Make the batter in bulk! Store it in the freezer, and you’ve got instant holiday cheer ready to go whenever the mood strikes.
Serving Suggestions
Hot buttered rum is perfect for cozy nights by the fire or holiday gatherings. Serve it alongside:
- Hot Apple Cider: These two drinks make a great pair, offering a contrast between buttery warmth and fruity spiciness.
- Holiday Cookies: Sugar cookies or gingerbread cookies make a delightful pairing.
- Savory Nibbles: Try it with spiced nuts, a cheese board, or anything that needs a little extra richness. The butter in the drink works wonders with savory snacks.
Frequently Asked Questions
- Can I make this without alcohol?
- Absolutely! For a non-alcoholic version, substitute the rum with hot apple cider or even hot tea. You’ll still get that warm, buttery, and spiced experience.
- Can I use spiced rum instead of dark rum?
- Definitely! Spiced rum adds extra layers of flavor that complement the cinnamon and nutmeg in the batter.
- What’s the shelf life of the batter?
- The batter will last for about 6 weeks in the freezer. Just make sure it’s sealed well to prevent freezer burn.
Storing and Reheating Tips
- Batter Storage: As mentioned, you can keep the batter in a freezer-safe container for up to 6 weeks. When you’re ready for a drink, scoop out what you need straight from the freezer.
- Reheating: If you’ve made a batch of the drink ahead of time, you can reheat it gently in the microwave or on the stovetop. Just be sure to stir thoroughly to reincorporate the butter mixture.
More Drink Recipes
Classic Hot Buttered Rum
Ingredients
Batter:
- 2 sticks salted butter softened
- 1 ⅓ cups packed dark brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 cups softened vanilla ice cream
For the Drinks:
- 24 ounces dark rum
- 24 tablespoons spiced butter batter
- 72 ounces boiling water
- Optional: slightly sweetened whipped cream a sprinkle of nutmeg, or a cinnamon stick for garnish
Instructions
For the Batter:
- Using an electric mixer, beat the ingredients until smooth and creamy.
- Once fully blended, add the softened vanilla ice cream and beat again until everything is well combined.
- Transfer the batter to a freezer-safe container and store it in the freezer until you're ready to make your drinks.
For the Drinks:
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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