Hot Buttered Rum

Name: Hot Buttered Rum
Yield: 1 serving (multiply as needed)
Ingredients: *Spiced Butter (makes enough for 8 to 10 drinks):**; ½ cup (1 stick) unsalted butter, softened; ½ cup packed brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ⅛ teaspoon ground cloves; Pinch of salt; *Per drink (alcoholic version):**; 2 tablespoons spiced butter; 2 ounces dark rum (aged rum is best — Appleton, Mount Gay, or similar); 6 ounces boiling water; Cinnamon stick, for garnish; *Per drink (non-alcoholic version):**; 2 tablespoons spiced butter; 6 ounces hot apple cider (instead of water); 1 teaspoon vanilla extract; Cinnamon stick, for garnish

Hot buttered rum is the drink of winter evenings by the fire. The butter melts into the hot liquid, creating something rich, velvety, and warming in a way that no other hot cocktail matches. This recipe includes both the traditional version and a non-alcoholic adaptation.

1 serving (multiply as needed)

Yield

10 minutes

Time

The spiced butter keeps refrigerated for 2 weeks or frozen for 3 months. Cut off pieces as needed.

Keeps

Ingredients

*Spiced Butter (makes enough for 8 to 10 drinks):**
½ cup (1 stick) unsalted butter, softened
½ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
Pinch of salt
*Per drink (alcoholic version):**
2 tablespoons spiced butter
2 ounces dark rum (aged rum is best — Appleton, Mount Gay, or similar)
6 ounces boiling water
Cinnamon stick, for garnish
*Per drink (non-alcoholic version):**
2 tablespoons spiced butter
6 ounces hot apple cider (instead of water)
1 teaspoon vanilla extract
Cinnamon stick, for garnish

Method

Make the spiced butter: Beat all the butter ingredients together until well combined. Roll into a log in parchment paper or press into a small container. Refrigerate until firm.
To make a drink: Place 2 tablespoons of spiced butter in a warm mug.
**Alcoholic version**: Add the rum, then pour in boiling water. Stir until the butter melts and the drink is frothy.
**Non-alcoholic version**: Heat the apple cider until very hot (don't boil). Add the vanilla, then pour over the butter. Stir until melted and frothy.
Garnish with a cinnamon stick.
*Storage:** The spiced butter keeps refrigerated for 2 weeks or frozen for 3 months. Cut off pieces as needed.
*Seasonal note:** The spiced butter is the secret here, and it's worth making a full batch even if you're only having one drink tonight. Freeze it in portions and you have instant hot buttered rum (or hot buttered cider) all winter long. It also makes excellent toast.

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