My Recipe Box

Hot Buttered Rum


Yields about 3/4 cup butter, enough for 10 to 12 drinks.

  • To learn more, read:
    Holiday in a Glass
  • by from Fine Cooking
    Issue 96

Dark brown sugar and a dollop of whipped cream give this buttered rum a deep, rich flavor. The trick to this recipe is to use the best-quality rum you can find. The spiced butter is also delicious spread onto fresh, crusty bread.

Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

  • 3/4 cup lightly packed dark brown sugar
  • 1/2 cup (8 Tbs.) unsalted butter, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground allspice
  • 2-1/2 to 3 cups high-quality dark rum, preferably Gosling's
  • Whipped heavy cream for garnish

In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg, and allspice with a fork until well combined. The spiced butter can be made ahead and refrigerated for up to 3 weeks. Bring the butter to room temperature before using.

Bring a kettle of water to a boil; you'll need 1/2 cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with 1/2 cup boiling water and 1/4 cup rum. Stir a generous tablespoon of the spiced butter into each mug until melted. Garnish with a small dollop of whipped cream.

nutrition information (per serving):
Calories (kcal): 250, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 7, Protein (g): 0, Monounsaturated Fat (g): 3, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 0, Sodium (g): 10, Cholesterol (g): 30, Fiber (g): 0,

Photo: Scott Phillips

My wife ecstatically remembers the hot buttered rum served at the Blue Knob, PA ski lodge. We have for years searched for a recipe and were generally disappointed with the results, wasting a copious quantity of rum. Your recipe is fabulous. The key is the spiced butter with brown sugar. The really neat feature is the fact that you can make the butter ahead and keep it for three weeks. This provides for really great entertainment opportunities. We increased the vanilla extract to 2 tsp which we think improved the taste. The spices, including the nutmeg, we ground fresh in a spice mill. I think this made it better as well. The choice of the brand of rum is important as well. As recommended in the recipe Gosling's Black Seal has the perfect qualities for hot buttered rum. I would be hesitent to try another rum.

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