Easy and cozy Spiced Hot Buttered Rum is going to quickly become your go-to cocktail as the weather cools. Creamy butter mixed with warm spices of cinnamon, nutmeg, and cloves are combined with dark rum and hot water to create this luxurious, comforting cocktail.
This post is sponsored by Minerva Dairy. All opinions & thoughts are my own.
There’s a chill in the air that begs for sweaters, bonfires, and big cozy blankets. The leaves are the most vibrant shade of yellows, oranges, and reds. Pumpkins are ready to be picked and apples ready to be baked.
And Spiced Hot Buttered Rum is ready to be sipped.
Preferably in front of that bonfire, wrapped in a cozy sweater and blanket, with gorgeously tinted fall leaves all around.
It is absolutely going to be your go-to comfort cocktail this autumn (and then let’s just roll it straight on into winter, too, ok?). It’s creamy and bursting with warm spices to give ALL the fall vibes.
So, needless to say, it’s going to fit in quite nicely during all the fall activities.
Pumpkin carving? Check.
Apple picking? Check.
Baking a pie? Check.
Raking leaves? Check.
Cozying up by the fire? Check.
Scary movie marathon? Check.
P.S. It’s also great for special occasions like Thanksgiving Day or opening presents on Christmas morning. Just saying…
Need I go on? I think you get the jist. So let’s get straight to this cocktail, shall we?
What is Spiced Hot Buttered Rum?
Before we dive into recipe deets, you might be wondering, what even is hot buttered rum?
Hot Buttered Rum is a warm cocktail consisting of butter that’s been mixed with spices, rum, and hot water. It dates way back to the colonial times.
It’s a cocktail that does require a bit of planning, which we’ll get to in a minute, but once you have the spiced butter batter prepared, it’s easily prepared.
Some variations include ice cream, but we’re sticking with the traditional way, without modern day ice cream, and using 100% Minerva Dairy butter for all of our creaminess in the drink.
Some also use apple cider in place of hot water. A variation I’m totally down with. Give it a try! For now, we’re sticking with water to let the spices shine through on their own.
The most important ingredient in Hot Buttered Rum is the butter. You must use high-quality butter for this cocktail to shine.
Minerva Dairy’s butter is absolutely my favorite (and not just in this drink). It’s butter that’s so creamy (85% butterfat in fact!) I could eat it straight up, which makes it PERFECT in this cocktail, because, well, we’re drinking it straight up!
Minerva’s butter is made with farm-fresh milk and slowly churned the old fashioned way. And this old fashioned kind of drink requires traditional, wholesome ingredients. In fact, Minerva Dairy is America’s oldest family-owned creamery (so cool!). When it’s not going directly in this drink, I store it in Emile Henry’s beautiful butter dish to give it the highest quality presentation, too. Only the best, for the best!
In addition to Minerva Dairy’s high-quality butter, you’ll need the spices and other batter ingredients (full ingredient list is listed in the recipe card below).
- Vanilla extract
- Brown Sugar
I also like adding a pinch of salt here to help bring out the flavors and add another element of depth. It’s optional but recommended.
Next up, your choice of rum. I recommend using dark rum in this recipe. You could add a little extra spice by using a spiced rum as well.
Then, all you need is hot water. I recommend heating the water to just before a boil to ensure the flavors of the spices and rum continue to shine through. Think of it like a properly brewed tea: boiling hot water may ruin the flavors.
You’ve heard “hot buttered rum batter” several times now, but what batter?
The batter is the heart of this drink. It’s where the magic happens.
The batter is made using an electric mixer to beat together the room temperature butter with the spices. This batter is then what is used in each drink.
It goes: batter, rum, water.
And honestly, I could spread the batter on toast, or cinnamon rolls, or eat it by the spoonful (ok, I may have also licked it off the beaters. No shame). It’s just so, so good with the wholesome, creamy Minerva butter and warm spices.
One of the beauties of this recipe is that once the batter is made, you can store it in the fridge to use whenever a cozy Hot Buttered Rum craving hits. From there on out, it’s easy peasy!
Having the batter on hand also makes it easy to make a single serving cocktail, or it means being ready to serve several. Win, win!
You’ve got the batter made, now all you need to do is assemble the cocktail in your favorite mug.
First in goes the batter.
Then the rum.
Then, the not-quite-boiling water goes in.
Stir it all together to combine and cozy up to enjoy! Really, it’s that easy.
Now, go, grab yourself some Minerva Dairy butter, make the batter, and prepare to have the coziest cold-weather season ever.
Spiced Hot Buttered Rum
- 1/2 cup unsalted butter, room temperature 1 stick
- ½ cup brown sugar
- 1 ½ teaspoon vanilla extract
- 2 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon fine sea salt
- 2 oz. dark rum per cocktail
- ¾ cup hot water 200° - 205°F recommended, per cocktail
- Cinnamon sticks or star anise for garnish
- For the Hot Buttered Rum Batter: In a mixing bowl, add the room temperature butter, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt. Using an electric hand mixer, beat together until combined, scraping the sides of the bowl as needed. Use immediately or store in an airtight container in the fridge until ready to assemble the cocktails.
- For a cocktail: add 2 TBSP of the spice batter to a mug. Add 2 oz of dark rum and top with ¾ cup hot water. Stir until combined. Garnish with a cinnamon stick as desired and serve immediately. Repeat with additional mugs as needed.