Hot Buttered Rum dates back to colonial America around the mid-1600’s where rum beverages were popular due to the abundance of molasses being imported from the Caribbean. When molasses is fermented and distilled, it becomes rum.
I do not often make beverages with alcohol but this hot buttered rum is perfect on a cold snowy day. It’s sweet from the sugary butter “batter” with a bit of spice and then the rum warms you from the inside like a hug. But this drink can be enjoyed without the rum and tastes lovely either way!!
We often substitute the rum for rum extract, but you can also put rum in the batter which will eliminate the alcohol once cooked, but the flavor remains. Make sure to dollop with whip cream, drizzle with caramel and a sprinkle of nutmeg for a festive holiday beverage we often enjoy when it’s cold out!
Let’s get started!
In a small saucepan over medium heat, combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt. Heat, stirring frequently, until the butter is completely melted and the sugar is dissolved, about 5 minutes. Remove from heat and stir in the vanilla. Serve by adding hot water and rum or rum extract in a glass with a few spoons of the buttered rum batter. Stir well. Top with whipped cream, caramel and nutmeg.
Old Fashioned Hot Buttered Rum
For the batter:
2/3 cup brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
1 teaspoon vanilla extract
In a small saucepan over medium heat, combine the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt. Heat, stirring frequently, until the butter is completely melted and the sugar is dissolved, about 5 minutes. Remove from heat and stir in the vanilla.
For each drink:
2/3 cup hot water
2 tablespoons batter, plus more to taste
2 ounces dark rum or 1 tsp rum extract
Sweetened whipped cream and ground nutmeg, for garnish
Combine the hot water with batter in a mug, and then stir vigorously to combine.
Add in the rum or extract and stir to combine. Taste, and add additional batter if you like it a bit sweeter or spicier.
Top with a large dollop of whipped cream and fresh grated nutmeg. As it melts into the drink, it makes it dreamy creamy.
The batter can be placed in the fridge until you are ready to make your next drink.
To make this in a slow cooker for a crowd, add all batter ingredients to the slow cooker and set to high for an hour, or until the mixture is melted and combined. Add in 2-1/2 cups of hot water and 1 cup of rum or 1 cup apple juice and 2 tbsp rum extract and stir vigorously to combine. Set on warm. Serve anytime topped with whipped cream and nutmeg.
I like to stir the whip cream into the hot buttered rum — it tastes so good this way and makes it a bit richer! so yummy!
