Hot Buttered Rum
A rich, spiced winter cocktail that’s smooth, buttery, and perfectly warming. This version explains exact ratios, temperatures, and substitutions so your mug turns out balanced—not oily, not too sweet—every time.
🧡 Why You’ll Love It
- Dialed-in sweetness and spice with tested ratios
- Clear butter temp + water temp for a silky, not-greasy texture
- Works with any decent dark rum, with specific brand-style notes
- Scales cleanly for batching, stovetop, or slow cooker service
- Pantry ingredients; 5-minute hands-on time
🧂 Ingredients (what you actually need)
1 serving (10–12 oz mug):
- 2 oz (60 ml) dark rum (see notes below)
- 1 tbsp (14 g) unsalted butter, soft but not melted (65–70°F / 18–21°C)
- 1 tbsp (12 g) light or dark brown sugar, packed
- 1 cup (240 ml) hot water, just off the boil (about 190–200°F / 88–93°C)
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg (freshly grated is best)
- Tiny pinch ground cloves (≈ 1/16 tsp) or allspice
- Optional but recommended: pinch of fine salt (balances sweetness)
- Optional: ¼ tsp vanilla extract or ½ tsp maple syrup (for roundness)
Helpful gear (nice to have, not mandatory):
- Small saucepan or electric kettle (good options)
- Heatproof mugs with a handle (sturdy picks)
- Small balloon whisk (mini sets)
- Microplane for fresh nutmeg (fine zester/graters)
- Cinnamon sticks for garnish (bulk sticks)
- Slow cooker for batching (reliable 4–6 qt models)
🍳 Steps (do this)
- Preheat the mug (prevents quick cooling). Fill it with hot tap water, dump after 30 seconds.
- Make the paste. Add butter (soft, not melted), brown sugar, cinnamon, nutmeg, cloves, and a pinch of salt to the warm mug. Mash with a spoon, then whisk until smooth and glossy—no lumps.
- Add the rum and dissolve. Pour in 2 oz dark rum and whisk to fully dissolve sugar. You’re making a thick, syrupy base; this keeps the final drink emulsified.
- Top with hot water (slow stream). Add 1 cup water at ~190–200°F / 88–93°C in a slow, steady pour while whisking. This helps the butter disperse in tiny droplets for a creamy mouthfeel instead of an oily layer.
- Taste and tune. Too sweet? Add a splash more rum (¼–½ oz). Too strong? Add 2–3 tbsp hot water. Want rounder flavor? Add ¼ tsp vanilla or ½ tsp maple.
- Garnish and serve hot. Optional cinnamon stick or a whisper of freshly grated nutmeg on top.
💡 Helpful Tips & Substitutions
Butter behavior (crucial):
- Softened butter only. Cold butter resists emulsifying; melted butter separates on top. Aim for 65–70°F (18–21°C)—it should dent easily but not look greasy.
- If it does separate: whisk briskly for 10–15 seconds, or add a tablespoon of hotter water to re-emulsify.
Rum notes (choose your vibe):
- Molasses-forward & rich: Goslings Black Seal, Myers’s — classic dessert-like profile.
- Balanced, oak + spice: Plantation Original Dark, Appleton Signature — slightly drier finish.
- Sweeter direction: Aged spiced rums work, but pull back sugar to 2 tsp to avoid syrupy results.
Sugar swaps (same sweetness target):
- Demerara or turbinado: Use 2 tsp (8–10 g); add ¼ tsp molasses for depth.
- Maple: Use 2 tsp (10 ml) and ½ tsp brown sugar for body.
- Keto-ish: 1 tbsp allulose + ⅛ tsp blackstrap molasses keeps flavor without grit.
Spice control:
- Ground clove is potent—a literal pinch. If using allspice, use ⅛ tsp.
- Fresh nutmeg pops: grate ~12 quick strokes with a microplane. (Handy microplane)
Dairy-free / vegan:
- Plant butter (same amount) or 1 tbsp refined coconut oil + tiny pinch extra salt. Coconut reads tropical—nice with allspice.
Not into rum?
- Bourbon works (2 oz) for vanilla-caramel vibes.
- Zero-proof: 2 oz strong black tea + ½ tsp vanilla + ¼ tsp molasses; reduce sugar to 2 tsp.
Texture upgrades:
- Creamier body: Add 1–2 tbsp half-and-half after the hot water.
- Foamy top: Hit with a hand frother for 10 seconds. (Simple frothers)
🎁 Serving Ideas
- Nightcap with shortbread or ginger cookies.
- Après-ski style in insulated mugs if you’re outside. (Durable insulated options)
- Dessert twist: top with lightly sweetened whipped cream and a dusting of nutmeg.
- Coffee bar spin: 1 oz hot coffee + 1 oz rum (reduce water by 2 oz).
🕒 Make-Ahead & Storage
Butter Base (1-week fridge / 2-month freezer):
- Mix for 8 servings: ½ cup (113 g) unsalted butter, ½ cup (100 g) packed brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, ¼ tsp cloves, ½ tsp fine salt, 1 tsp vanilla (optional).
- Store airtight. For each drink, scoop 1 packed tbsp (about 30 g).
Stovetop Batch (8 drinks, ready-to-serve):
- In a saucepan, whisk 8 tbsp base with 2 cups (475 ml) dark rum over low heat (do not boil alcohol).
- When smooth and steamy, whisk in 6 cups (1.4 L) hot water just off the boil.
- Hold at 160–170°F (71–77°C) on the lowest burner; stir before ladling.
Slow Cooker Service (party-proof):
- Add 8 tbsp base + 2 cups rum + 6 cups hot water to a 4–6 qt slow cooker on Warm (or Low, lid cracked) to maintain 150–160°F (65–71°C). Stir before pouring. (Solid slow cookers)
Leftovers:
- Best made to order. If you must store, chill up to 24 hours; reheat gently to 160°F (71°C), whisking to re-emulsify. Alcohol can volatilize—expect a slightly softer rum note on day 2.