Hot Buttered Rum
A buttery mixture of sugar, ice cream, and spices, this hot buttered rum can be made in advance and served by the glass. Plus, it’s kid-friendly, too!
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Table of Contents
About Hot Buttered Rum
Cooler weather is on the way, and in my house that means only one thing: soon we’ll have a fire in our fireplace.
For those familiar with this little food blog, yes, we do live in Phoenix.
Yes, houses do have fireplaces here. In fact, when we were house hunting, an old friend of mine listed a fireplace as a requirement to buy.
And yes, we will have a fire roaring in said fireplace when it’s a “chilly” 60 degrees out.
But you know what? I don’t mind a warm fire when I have a cozy winter-weather-friendly drink in my hand. Then it doesn’t matter what temperature is, because I’m too busy being wrapped up in all my Hallmark visions of winter.
Sitting on the couch next to a fire, watching a good movie, and a mug of hot buttered rum in my hands?
That’s like a picture on a Christmas card.
I didn’t discover this buttery and rummy drink until recently, and, you guys, now I’m wondering how I lived through winter without it.
This drink tastes more like a holiday treat to me than a drink – but, the bonus is that it is a drink, and therefore is super easy to make.
Plus, you can make a whole batch and then serve it by the glass whenever you want.
So if you’re a fan of warm drinks in cold weather, then give this classic drink a try this winter. I guarantee it’ll become a staple for your holidays!
Notes & tips for hot buttered rum
- If you’ve never had hot buttered rum, just imagine a warm eggnog flavor. It’s not exactly the same, but it’s pretty close!
- This recipe is kid-friendly! It uses rum extract, not “actual” rum, and only a very small amount. If you’re still leery of the preservative alcohol contents in an extract, you can use a rum emulsion instead.
More great drink recipes
Hot Buttered Rum
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 ounce rum extract, or rum emulsion
- 2 cup vanilla ice cream, softened
- boiling water
- cinnamon sticks, for garnish (optional)
- Using a stand mixer (or hand mixer + large bowl), whip together butter, powdered sugar, light brown sugar, cinnamon, and nutmeg on medium high speed until fluffy, about 5-7 minutes. Remove mixer blades and scrape along the side of the bowl to ensure all ingredients are combined.
- Add rum extract and vanilla ice cream to mixing bowl; whip until mixture is thick and clumps are mostly gone, about another 8-10 minutes. Remove mixer blades and scrape along the side of the bowl to ensure all ingredients are combined.
- Transfer butter rum mixture to a large sealable container and freeze until firm, about 2-4 hours (mixture will not turn fully solid).
- When ready to serve, bring a few cups of water to a boil. Scoop out the rum butter mixture and add it to a glass, then pour boiling water on top. Stir until rum butter is mostly melted. To keep the correct ratio, it should be 1 part rum butter mixture to 2 parts boiling water (ex: 1/2 cup rum butter and 1 cup boiling water). Serve drinks with cinnamon sticks for stirring and added flavor (optional).
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.