Hot buttered rum is a mixed drink containing brown sugar, butter, various spices, hot water and rum. A few years ago, a friend introduced me to Hot Buttered Rum. I had never tasted anything quite like it. Rich, buttery, warm and loaded to the brim with holiday spices, this is a drink for special occasions. Serve this at a holiday party and your friends will talk about it and remember this long after the mugs are emptied.
Hot Buttered Rum
recipe adapted from Emeril Lagasse
Yield: 12 servings
1/2 cup butter, softened (add a pinch of salt if the butter is unsalted)
2 cups light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly ground if possible
1/8 teaspoon ground cardamom
pinch ground cloves, about 1/16 teaspoon
good quality dark rum
boiling water
Optional: half and half or heavy cream, just a splash for each serving
Cream together the butter, sugar and spices. Chill in the refrigerator for an hour or two, until almost firm. Spoon 2 tablespoons of the mixture into a small mug. Add 2-3 ounces of rum and then pour 2-3 ounces boiling water over the top. Adjust the rum and the water to taste. Add cream if desired. Stir to combine. Enjoy!
The mixture will keep well in an airtight container in the refrigerator for a couple of weeks or in the freezer for several months. If you are freezing this, you can scoop into individual portions and then freeze the mix to use straight from the freezer.
Click here for printable recipe
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