Hot Buttered Rum
On a cold night, warm yourself up with Hot Buttered Rum. It’s festive, it’s comforting, it’s great for serving a crowd, and best of all, it’s easy! I sure do like easy, especially during these crazy, yet fun, holiday months.
A variety of recipes for Hot Buttered Rum can be found online. Many are prepared by making a “butter batter,” some use water as the base, while apple cider serves as the core (get it, core, apple?) for others. I’ve never prepared it with a batter, which does seems handy for preparing a glass or two on the fly, but instead make a full batch, left warming to serve straight from the stove. The recipe that follows is for that method, and serves not only as a cup of comfort, but it creates the perfect inviting aroma while it simmers away.
As I mentioned I leave the pot with a ladle on the stove, on low heat, with mugs, the rum, cinnamon sticks for stirrers, ground nutmeg and/or cinnamon for extra garnish, and sometimes fresh whipped cream too for self-serve. It’s a veritable Hot Buttered Rum bar, for sure. For a non-alcoholic version, just don’t add the rum. It’s mighty fine both ways.
A dark rum is preferred by most for Hot Buttered Rum. I’ve been using a black spiced rum for baking and other mixed drinks, mostly because it makes me feel like a pirate–argh! While it was nice in the Hot Buttered Rum, I think a quality dark rum would be best. An amber rum would be nice as well, but use what you like or have on hand, just know that a good dark or amber rum will tend to have deeper caramel/molasses flavors.
Like most recipes, you should taste before serving and adjust to preference. Think of the recipe below as a base and build your own Hot Buttered Rum the way you like it. Ground ginger is a nice addition, as well as orange and or lemon slices. Make it your own!
Enjoy! And remember, drink responsibly, and legally.
- 2 cups water
- 6 cups apple cider
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (ground cloves could be substituted or added too)
- 6 tablespoons salted butter (I think a bit of salt is nice, but if you'd like unsalted is fine too.)
- 2 cups (more or less) dark rum
- Bring water, cider, brown sugar, cinnamon, nutmeg, allspice, and butter to a simmer, and maintain a strong simmer (or low boil) for about 15 minutes, whisking/stiring occasionally.
- Reduce heat and keep warm until ready to serve.
- Whisk/stir well before ladling into mugs. Add desired amount of rum. Yo ho!
- Optional: Add a dollop of whipped cream, garnish with additional ground cinnamon and/or nutmeg.