Hot Buttered Rum

When it gets colder outside, we’re always on the lookout for a great drink to warm us up. One cold weather classic that deserves some extra attention is glorious hot buttered rum.


Hot buttered rum hit the scene in New England way back in the 1600s. New England was huge when it came to rum, so it’s only natural that they experimented a little with different cocktails. Also, because this drink was created so long ago, you’re bound to find differing opinions as to how the “ideal” hot buttered rum is made: light rum vs. dark rum, salt vs. no salt, butter batter vs. just butter, cream vs. no cream – you get the idea.


One of the bigger points of contention mentioned above is the use of butter batter. Butter batter is a mix of butter, sugar and spices that you can make ahead of time and keep in the fridge. Basically, if you know you’re going to be making a lot of hot buttered rum this winter, it’s like having a pre-made cocktail mix that just needs rum and boiling water added when you’re ready to drink. Some people just throw everything in the mug and mix it up without making butter batter, but it seems that creating the batter is a lot more popular.


Like we said, there are quite a few different ways to make hot buttered rum – some people even add vanilla ice cream to their batter (yum). However, this recipe from Emeril Lagasse is a pretty basic, but totally delicious version. It’s a great introduction to hot buttered rum if you’ve never had one/never made one before. Add it to your Thanksgiving dessert menu this year.


In a bowl, cream together:


  • 1 stick of unsalted butter, softened
  • 2 cups light brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • Pinch of ground cloves
  • Pinch of salt


Refrigerate until almost firm. Spoon about 2 tablespoons of the butter batter into 12 small mugs. Pour about 3 oz. of dark rum into each mug (filling about half way).  Top with boiling water to fill the remaining half, stir well, and serve immediately.