Hot Buttered Rum

Believe it or not, hot buttered rum has been around since colonial days. Molasses was imported from Jamaica, and distilleries in New England made rum. A popular way to drink rum was in toddies and nogs. Multiple recipes for hot buttered rum show up in magazines like LIFE as early as the 1940s. This is a simple recipe. I recommend aged rum over spiced rums; I like El Dorado 12 year.
By / Photography By Chris Chowaniec | January 15, 2015

Ingredients

  • 6 ounces of boiling water (+ more to heat mug)
  • 2 tablespoons spiced butter*
  • 1½ ounces aged rum
Spiced Butter
  • 1 cup dark brown sugar
  • 4 ounces unsalted butter, room temperature
  • 1½ teaspoon ground cinnamon
  • 1½ teaspoon nutmeg or mace
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon salt

Preparation

Spiced Butter: Mix all ingredients in a small bowl. Store in refrigerator.

Hot Buttered Rum: Take a coffee cup or hot beverage mug and fill with hot water for 1 minute. Discard water and dissolve 2 tablespoons spiced butter in 6 ounces of boiling water, add 1½ ounces aged rum, stir and enjoy.

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Ingredients

  • 6 ounces of boiling water (+ more to heat mug)
  • 2 tablespoons spiced butter*
  • 1½ ounces aged rum
Spiced Butter
  • 1 cup dark brown sugar
  • 4 ounces unsalted butter, room temperature
  • 1½ teaspoon ground cinnamon
  • 1½ teaspoon nutmeg or mace
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon salt
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