Hot Buttered Rum

Hot buttered rum. It's all in the butter batter, baby!

The beauty of this drink comes from special magic known as Butter Batter—a mixture of butter, brown sugar, and spices—that I learned about at a recent No Kid Hungry event hosted by Share Our Strength. Have this at the ready and you will be equipped for whatever winter may throw at you.


Butter Batter

  • 1 lb unsalted butter, softened
  • 1 lb brown sugar (mix of light and brown, or whatever suits your fancy)
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp ground allspice
  • 1 tsp ground cloves
  • 1/4 tsp ground cardamom (optional)
  • 1/4 tsp sea salt

Hot Buttered Rum

  • 5 oz boiling water
  • 2 oz rum (dark works best, but use your favorite)
  • 1 heaping spoonful of Butter Batter

With the paddle attachment of a stand mixer at medium speed, beat butter until fluffy. Add mix of brown sugars and cream until combined. Add spices and mix for a minute or two, then remove bowl and scrape down sides, mixing thoroughly. Taste and adjust spices to your personal preference. Refrigerate butter batter until ready to use.

When ready to enjoy, bring a pot of water to a boil and have rum and butter batter at the ready. Pro tip: Room temperature butter batter will mix more quickly.

In a glass, mix 5 oz boiling water with 2 oz rum. Add a heaping spoonful of butter batter and stir until melted and thoroughly combined.

Enjoy with someone special while snuggling under a warm blanket. Fireplace optional.

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