This hot buttered rum recipe is smooth, sweet, salty with a slight bite from the rum. The perfect treat on a cold winters day to warm you from the inside out.
We have been having a cold snap here in the Fraser Valley. It was down to around minus 4 at night. Im not complaining, because the cold weather is only possible because of the clear blue skys. A full week of sunshine is a rarety during a Fraser Valley winter so we get out our mits and our scarves and get outside.Its a little cold for runners though… Right Debbie?! She has been running 8 or 9 kms every day anyways. Shes hard core!
Although it started raining yesterday, that sunshine had me out working in the yard and playing with my puppy. Being outside in this cold weather makes me feel like a nice hot drink when I come inside and when I think of a hot drink, I think of Hot Buttered Rum! I’m going to blame this one on Ernie and Jenn…
I have talked a little bit about our adventures in Cashe Creek with Jenn’s mom Linda and her man Ernie in our Wild Asparagus Tart post. It’s one of mine and Jessica’s favorite place to visit because of the people we are visiting, the horses grazing in the field and the opportunity for us to be outside in the country. In any season. Its much colder in Cashe Creek than the Fraser Valley, but its usually cold and sunny as opposed to cold, wet, and grey.
The first time I had Hot Buttered Rum was when Jenn, Jess, and I went out for a horseback ride and when we came in, Ernie had a hot steaming drink waiting for us. How awesome is that? A 50/50 mix of hot water and dark rum, a little butter, and a sprinkle of brown sugar, all spiced with cinnamon, nutmeg, cloves and a pinch of salt. Its smooth, sweet, and salty with a slight bite from the rum.
Its definitely a little bit on the stronger side, but the sweetness and the cinnamon especially takes the edge off.
When Debbie and I made these the other day we chose to blend the drinks with an small immersion blender quickly to make the butter mixture froth up and get creamy. Its really good either way. If you blend it its creamy, if you stir only, its not. Ernie never makes it blended, but we thought we would give it a try.
Ernie also makes this sometimes in a crock pot which is great for after getting together with friends and playing outside. Snowmobiling, skiing, tobogganing… We have included Ernies crockpot recipe below too.
The crock pot version is a great idea for entertaining. Not only does it make serving this hot buttered rum to a crowd easy, the smell from the crockpot would infuse the whole room and create a beautiful atmosphere for any Christmas or New Years party. Or any winter party you might throw.
Enjoy!
Hot Buttered Rum
Ingredients
FOR THE SPICED BUTTER
- 1/2 cup butter at room temperature
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 2 tbsp vanilla
- 1/2 tsp coarse salt
FOR THE COCKTAIL
- 2 oz dark rum or spiced rum
- 2 - 4 oz very hot water
- 1 tbsp spiced butter mixture
Instructions
COMPOUND BUTTER
- Add all the spices and sugar to the soft butter and mix well. Pour or spoon the butter mixture into a container of some sort. (We like a mason jar) Store it in the fridge.
FOR THE COCKTAIL
- Heat some water on the stove or in the microwave. Place 1 tbsp of the butter mixture in a mug along with the rum. Once the water is hot, pour it in with the rum and butter. Mix well.
- You can drink it just like this or you can blend it up with a little handheld blender like we did. Either way is delicious!
Notes
Easy if you are just making one cup. Here is Ernie's crockpot recipe:
Ingredients
Instructions
- Place all the ingredients into a crock pot and steep on low for 2 - 6 hours. Serve and enjoy!
Julie, this is a wonderful recipe! I received a gift of hot buttered rum and have yet to do much with it. Now I know!! I’ll be able to whip up this drink in no time! Thank you!
Yes Traci! You have to try it. So Yum!
THANK YOU IM GOING TO TRY THIS FOR MY FAMILYOVER THE HOLIDAYS. I CANNOT WAIT.
Hi Jeanne, thanks for the comment. I hope your family loves it as much as we do!
Definitely looks better than my recipe. What size bottle of rum do you use?
Thanks Meg! All I know is that its good! 🙂 The bottle would be a 26er for the crock pot recipe.
these look great can’t wait to try all of them
Hi Carolyn! Thanks so much. Let us know how it turns out.
Just wondering if it is unsalted butter or salted? Cant wait to try this 🙂
Hi Gemma, we used salted butter, but you could use whatever you like im sure.
Thanks! So excited going to try it now.
That sounds good
Thanks Linda!
Try my HOT BUUTER RUM MIX:
1-lb of butter (melt in big pan)
1-lb of brown sugar (1 box)
1-lb of powdered sugar (1 box)
1-QT of vanilla ice cream
1-Tb cinnamon or more to taste
1-tsp. nutmeg or more to taste
Melt butter, mix in sugar’s & spices’s. mix very well and then add the ice cream. Mix well.
serve with dark rum and hot water with a dash of nutmeg on top of drink. Store in the refigerater or frezze ENJOY!
Hi Ree, Ive never heard of hot buttered rum with ice cream before! That sounds great, only I think I would probably prefer mine with more spice 🙂
Ree,
Your recipe reads like it might be the one I’ve been searching for- for a few years now! I can’t wait to make it- previously had an ice-cream based Hot buttered rum and it was soooooooo good!
One question: typically, how much rum, hot water and the “mix” do you use for a drink?
What is a 26er? I’ve never heard of that. Help! Recipe sounds great and I like that you can do it in a Crock Pot. Great for a party. Thank you for the recipe!
Hi Dee, a 26er is a 26 ounce bottle. Or 750 mls. I have changed the recipe. Sorry for any confusion 🙂 Hope you enjoy it!
The crock pot uses a lot less butter per drink than the first recipe you listed. Am I reading that right?
Hi Cris. Yes you are reading that right. I mentioned in the post that I have never tried Ernies recipe in a crockpot before. I have only made individual drinks. If I was going to make Ernies recipe, I would probably make the recipe as is and then go from there and adjust it to taste (if I felt like it needed it). This drink doesnt necessarily need to have lots of butter, the spices and a bit of sugar are more important.
Thanks alot – your answer solved all my problems after several days stilngurgg
Hot buttered rum is my all time favorite winter drink too. Except I use heated (but not boiled) apple cider in place of the hot water…delicious. And most of the time I omit the butter…just Captain Morgan Spiced Rum & heated local apple cider.
Hey that sounds delicious too! Debbie and I are working on a Mulled Apple Cider Sangria for an upcoming post. 😉
Hot buttered batter (with ice cream) is what we’ve always used for our holiday party, but it requires heating up each cup individually- not too easy at a busy party- crock pot sounds easier!
Thanks!
Hi Kelly, I think I might have to try this ice cream hot buttered rum! But I think your right about the crock pot being much easier for a party. Enjoy!
Instead of ice cream, I use egg nog. Yummy.
Can’t wait to try this!!!
I made the individual drinks and it did not look like your pictures all creamy and buttery. Is it different when you make it in the crock pot?
Hi Jackie, did you blend the individual drinks in a blender quick? That’s what makes it creamy.
Hi, this sounds yummy, but I don’t and can’t drink alcohol. Any suggestions as to what I could substitute it with that has a similar taste. Thanks!
Hi Jena, Im afraid you’ve stumped me. Ill see if I can figure out a substitute for you though… Stay tuned.
I had a great hot butter rum mix I got at Costco once upon a time. It was a wet mix and very yummy. I have never found anything like it since. This sounds like it might be close . I need to try it.