This Hot Buttered Rum recipe brings warmth and cheer, making your holiday drinks effortlessly delicious. The included hot buttered rum batter recipe makes it fast and easy to create classic hot buttered rum drinks anytime you want and for your next holiday party!
I always thought that making homemade hot buttered rum mix would be time-consuming and tedious, but it is really easy.
Here is my Hot Buttered Rum Bread Pudding recipe which uses this Hot Buttered Rum Batter recipe.
So, now you can be in Hot Buttered Rum heaven with the drink and the dessert!
Table of Contents
Where Did Hot Buttered Rum Originate?
Hot buttered rum is believed to have originated in colonial America during the 17th century. Rum became widely available in the American colonies, particularly in what is now the United States, due to the trade routes between the Caribbean and the American colonies, where sugarcane plantations produced molasses, which was then distilled into rum.
Reasons to Love This Hot Buttered Rum
- The Hot Buttered Rum recipe is quick and easy, perfect for busy schedules.
- The warm, spicy flavors of Hot Buttered Rum are ideal for cold winter nights.
- The Hot Buttered Rum mix can be made in advance for convenience.
Recipe Ingredients
- Ground Cinnamon: Offers a warm, spicy note that adds depth and a festive aroma essential to the recipe.
- Rum: Provides a robust, warming flavor that balances the sweetness and spices.
- Ground Nutmeg: Adds a warm, slightly nutty flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice Addition: Add ¼ teaspoon of ground allspice. Allspice brings a rich blend of flavors, adding a warm and slightly peppery note.
- Liquor Variation: For a unique twist, substitute the rum with your favorite whiskey, brandy, or cognac. You can also use bourbon or brandy for a different depth of flavor.
How to Make Hot Buttered Rum
For the Batter
Step #1: Place the butter and ice cream on your kitchen counter and let them sit for 30 minutes until softened.
Step #2: Unwrap the butter sticks and put them in a large mixing bowl. Pour the sugars on top, then cream together with an electric mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well.
Step #3: Transfer to freezer-safe mason jars or ice cube trays and freeze.
For Hot Buttered Rum
Step #1: In a medium-sized mug, combine 2 tablespoons of the hot buttered rum batter with 8 ounces (240 ml) of boiling water. Add in 1 ½ ounces (45 ml) rum. Garnish with ground cinnamon on top.
Expert Tips
- Pre-Warm Your Mug: Warm your mug with hot water before adding the ingredients. This helps keep the Hot Buttered Rum at the perfect temperature longer.
- Adjust Sweetness: If you prefer a less sweet drink, reduce the amount of brown sugar slightly in the mixture. Taste the batter before freezing and adjust accordingly.
Frequently Asked Questions
Yes, you can make a non-alcoholic version by omitting the rum and adding extra spices or a splash of rum extract for flavor. It’s a great option for all ages.
Use a heat-resistant mug, such as a ceramic or glass mug designed for hot beverages. Coffee mugs work well. These mugs retain heat well, keeping your drink warm longer.
I recommend using dark rum as it has a bolder, caramel flavor that light rum, but light rum works as well. For a Spiced Rum Batter, you can use Spiced rum to give even more flavor to the batter if that is your preference.
Storage Info
Store the Hot Buttered Rum batter in freezer-safe mason jars or ice cube trays. You can freeze it for up to 3 months.
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Hot Buttered Rum Recipe
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Ingredients
For the Batter:
- 1 cup unsalted butter
- 1 pound powdered - confectioner’s sugar
- 1 pound light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 quart vanilla ice cream
For the Hot Butter Rum:
- 2 tbsp batter
- 8 oz boiling water
- 1 ½ oz rum
- sprinkle of cinnamon
Instructions
For the Batter:
- Place the butter and ice cream on your kitchen counter and let it sit for 30 minutes until softened.
- Unwrap the butter sticks and put them in a large mixing bowl. Pour the sugars on top, then cream together with a hand mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well.
- Transfer to freezer-safe mason jars or ice cube trays* and freeze.
To Use for Hot Buttered Rum:
- In a medium-sized mug, combine 2 tablespoons of mix with 8 ounces (240 ml) of boiling water. Add in 1 ½ ounces (45 ml) rum. Sprinkle with cinnamon.
NOTES
Nutrition
Definitely impressed my friends with this one at our get together, it was a total hit!
I’m a little concerned about the nutrition information 4454 calories and 572 grams of carbs for 1 Serving?!?!? This has to be a typo!
Hi Jessica, please note that the nutritional information is per batch, not per serving. Per serving will be much less. I have added a note to the recipe. Thank you!
We’re on the same page…hot drinks are the perfect way to start out the holiday season — love this!
I can’t wait to try this!!
GAH – sounds amazing. I actually don’t think I’ve ever had hot buttered rum. But things are about to change real soon….
Yes! Do it!
I lost this recipe but I am grateful that my aunt had it. But it says could be used for bread pudding. Is there a recipe for that also
Hi Sherri,
Yes, here is the Bread Pudding Recipe: https://thewanderlustkitchen.com/hot-buttered-rum-bread-pudding/