Hot Buttered Rum Recipe

This hot buttered rum recipe will warm up the coldest of winter nights. Dark rum, maple, and vanilla. Warm, sweet and spicy, cozy up with a mug. Grate a little fresh nutmeg over the top to finish.

Hot drinks have long been a part of holiday celebrations. Hot Toddies, Nogs, and Punches warm up the colder months and bring cheer to the holidays. Because colonists in New England were adding rum to hot beverages as early as the 1650’s these hot drinks have long been an important part of holiday traditions.

Rum and Butter

Hot Buttered Rum can be made with a rum butter mixed with dark rum. Rum butter is made by adding sugar and spices to a softened butter. As a result, you can simply add your spice butter to the rum and add hot water. This is a great technique if you plan to make a large number of drinks, or if you plan to drink Hot Buttered Rum regularly.

This recipe is great for making Hot Buttered Rum one at a time. Mixing the butter in is a little easier if it is very warm or melted. Ghee, which is a clarified butter, is a great addition because it will mix in very well. You can find Ghee in jars in groceries that specialize in whole and natural foods.

Dark Rum

Dark Rum is aged in charred barrels. The rum usually starts by fermenting molasses or caramelized sugar. After distillation, it is aged for several years. Dark rum becomes more intensely flavored than white or gold rum. Molasses and caramel notes are often accented with warm spice notes that make them a natural addition to Hot Buttered Rum.


Hot Buttered Rum


  • Glass: stemmed coffee mug
  • 1 1/2 oz dark rum
  • 1 1/2 oz vanilla syrup
  • 1/4 oz maple bitters
  • 1 tsp salted butter
  • 4 oz. hot water
  • Grated cinnamon to garnish


  1. Combine rum, vanilla syrup and butter in a warmed mug or heatproof glass.
  2. Stir in the hot water until well mixed.
  3. Top with grated cinnamon and maple bitters to garnish.

Recipe Notes

Ghee, a clarified butter frequently used in Indian cooking, is a great substitute for butter in this recipe. Because it is clarified it mixes more easily than regular butter.


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