It’s Day 3 of 12 Days of Christmas Cocktails and today I bring you a Hot Buttered Rum. Oh Yum!
To be honest, I can’t remember ever having a Hot Buttered Rum before. It always sounded like a good holiday drink that I would like to try, just never had one. So what better time than today (and this 12 days of cocktails series) to give it a try?
I looked around the internet to see what went in a Hot Buttered Rum batter. Pretty much what I expected. Basically butter, brown sugar and spices. Seemed simple enough. Many recipes had powdered sugar and vanilla ice cream as well. That sounded equally fantastic, but I wanted a batter that was more of a spiced butter, thinking it would also be good on toast. Which it is! So be sure to get double duty out of your spiced butter and smear some on a piece of toast in the morning. It’s delish!
To make the batter, just let a stick of butter sit out to room temperature, then mix it up with some brown sugar and the spices and you have a “batter” ready to make a delicious Hot Buttered Rum cocktail. To make the drink, add a heaping spoonful of the butter batter and dark rum in an Irish coffee glass (or a mug) add and top it off with boiling hot water. It’s super pretty with a garnish of orange twist and cinnamon stick on top. I like to drop the garnish in my drink when I’m drinking it. If you want a creamier drink, add a bit of cream. Or ice cream. Or whipped cream. You get the idea.
The Hot Buttered Rum batter keeps well in the refrigerator so make up a batch to have on hand this holiday season and enjoy on those cold wintery nights!
- 1 stick butter
- ½ C. brown sugar
- 1½ tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. ginger
- 1 heaping spoonful of the Spiced Butter
- 1 shot dark rum (I used Meyers)
- Boiling hot water
- orange peel
- cinnamon stick
- In a small mixing bowl, combine softened butter with brown sugar and spices. Mix well. Set aside.
- In an Irish coffee glass or other mug, add spiced butter batter and rum.
- Pour hot water over top and give it a stir.
- Garnish with orange peel and cinnamon stick