Hot Buttered Rum sounds like a cocktail straight out of a period drama — and that's exactly why we love it. Bring on the brrrrr. We're ready!
Butter, warming spices, dark brown sugar and a pinch of salt make up the flavor base for the cocktail. Then we throw in the rum (bourbon wouldn't be so bad either), and top the whole thing with hot water, which melts the butter and sugar. Heavenly.
Pro tip: This recipe is written for a crowd or to last you through the season. The butter block freezes beautifully or can be rolled into a slender log, wrapped and refrigerated — so it’s always ready when you need to warm up the party, stat.
Hot Buttered Rum
Adapted from Emeril Lagasse
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, soft
- 2 cups dark brown sugar
1. Cream together the butter, spices and sugar. At this point you can roll up the mixture with parchment into a log, cover well and refrigerate or freeze for later use. In the fridge, the mixture will keep for two weeks, in the freezer, a couple of months.
2. Place a tablespoon of the butter and sugar mixture in a mug. (The original recipe called for 2 tablespoons, but we found 1 was great — you have permission to find your own perfect amount!). Top with a couple ounces of rum and roughly 1/2 cup of hot water. The ratio of the ingredients is really up to you.
3. If possible, enjoy this cocktail near an open fire.