Spiced Hot Buttered Rum
Recipe and Image Courtesy of Fork in the Kitchen
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Spiced Hot Buttered Rum:
- 1 stick (1/2 cup Minerva Dairy unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp fine sea salt
- 2 oz dark rum, per cocktail
- 3/4 cup hot water (200°-205°F recommended), per cocktail
- Cinnamon sticks or star anise, for garnish
- For the Hot Buttered Rum Batter: In a mixing bowl, add the room temperature butter, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt. Using an electric hand mixer, beat together until combined, scraping the sides of the bowl as needed. Use immediately or store in an airtight container in the fridge until ready to assemble the cocktails.
- For a cocktail: Add 2 Tbsp of the spice batter to a mug. Add 2 oz of dark rum and top with 3/4 cup hot water. Stir until combined. Garnish with a cinnamon stick as desired and serve immediately. Repeat with additional mugs as needed.
- The batter makes enough for 4 cocktails.
- You can prepare the spice batter ahead of time and store in the fridge until ready to use.
- Other variations: replace the hot water with hot apple cider; top with whipped cream.
- The mugs in the photos have 1 1/2 servings each.