Why I Love This Recipe

I love this recipe because it transforms a handful of simple ingredients into something that feels luxurious and festive. The butter paste blends with the hot water and rum to create a drink that’s smooth, spiced, and perfectly balanced—not too sweet, not too strong. I also like how easy it is to customize; I can swap water for cider, add whipped cream, or adjust the spices to suit my mood. It’s versatile, fun to serve, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 oz dark rum or spiced rum
1 tablespoon unsalted butter, softened
1 tablespoon brown sugar (light or dark)
1 pinch ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
½ cup hot water (or hot apple cider for variation)
Optional: whipped cream, cinnamon stick, or fresh nutmeg for garnish

Directions

Warm the mug: I preheat my mug by filling it with hot tap water for a minute, then dump it out.
Make the butter paste: In a small bowl, I mash together the softened butter, brown sugar, cinnamon, nutmeg, and cloves until smooth and glossy.
Heat the liquid: In a small saucepan, I warm ½ cup of water (or apple cider) until steaming but not boiling.
Build the drink: I spoon the spiced butter paste into the warmed mug, pour in the rum, then slowly add the hot liquid. I stir vigorously until the paste dissolves and the drink is silky.
Adjust and garnish: I taste and add more sugar or spice if needed. For an extra treat, I top with whipped cream, a cinnamon stick, or a grating of nutmeg.

Servings and timing

Servings: 1
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations

Apple cider version: I swap water for cider for a sweeter, fruitier flavor.
Creamy twist: I add a splash of heavy cream or top with whipped cream for extra richness.
Citrus lift: A thin lemon twist gives the drink a bright contrast against the warm spices.
Spice it up: I add a pinch of ginger or allspice to the butter paste for more complexity.
Batch prep: I make a larger jar of butter paste and store it in the fridge—then I just scoop and mix when I want a quick hot buttered rum.

Storage/Reheating

The butter paste can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks. When I’m ready for a drink, I just scoop out a tablespoon and mix it with hot liquid and rum. Once assembled, the drink should be enjoyed immediately while it’s hot.

FAQs

Can I use light rum instead of dark rum?

Yes, but I prefer dark or spiced rum because they add deeper flavor and warmth. Light rum makes the drink a little milder.

Is hot buttered rum very sweet?

Not overly—it has a balanced sweetness from the brown sugar. I can always adjust by adding more or less sugar to taste.

Can I make it alcohol-free?

Absolutely. I skip the rum and use hot apple cider or water with the butter paste for a kid-friendly spiced drink.

What’s the best way to get a smooth drink?

I whisk vigorously when adding the hot liquid to help emulsify the butter paste fully, giving the drink a velvety finish.

Can I make this for a crowd?

Yes! I make a big batch of butter paste, set up a pot of hot water or cider, and let guests stir their own mugs with measured rum.

Conclusion

This Best Hot Buttered Rum recipe is the perfect way to warm up on a chilly night. It’s rich, spiced, and endlessly customizable, whether I’m sipping solo or making a batch for friends. With its cozy aroma and smooth, buttery flavor, it’s easy to see why this cocktail has been a wintertime classic for generations.