Hot Buttered Rum
Rum · Irish coffee mug
Colonial-era American warmth — aged rum with a dollop of spiced brown-sugar butter whisked into hot water, crowned with a pat of butter melting on top.
| Glass | Irish coffee mug |
| Garnish | None |
| ABV | 12% |
| Category | hot |
| Flavor | warm, buttery, spiced, winter |
Ingredients
- Aged Rum2 oz
- Hot Buttered Rum Batter1 tbsp
- Unsalted Butter1 pat
- Dark Brown Sugar1 tsp
- Ground Cinnamon0.25 tsp
- Ground Nutmeg1 pinch
- Boiling Water4 oz
- Cinnamon Stick1 piece
Method
- Warm mug with hot water, then empty
- Add batter (brown sugar, butter, spices) and rum
- Top with boiling water, stir to melt butter
- Finish with grated nutmeg and a cinnamon stick
Pro Tips
- Make the batter in batches of 10+ and freeze — it keeps for months and scales brilliantly for parties.
- Use demerara or muscovado sugar instead of plain brown for a deeper molasses note.
- An aged Jamaican or Demerara rum has the funk to stand up to the butter; white rum disappears.