Hot Buttered Rum

I’ve been making hot buttered rum for years. I’m not even sure where I first heard about it, but I love rum in all its forms. Couple that with fall and winter being my favorite time of year and there was no way I could skip making this drink.

Fall and winter, although fleeting for me here in Southern California, are the only time of year this drink can really be enjoyed. This is a drink that sneaks up on you though…it’s very easy to drink if you’re cold. It’s awesome if you have a sore throat.

This is how I make hot buttered rum. The first time I wanted to give it a try, I did some general research on the internet and then experimented on my own until I had created something I loved. You should do the same – mess with the formula until it’s perfect for you. I’ve never had hot buttered rum made by someone else so I have no clue how this compares to the normal stuff, and I don’t care.

Hot Buttered Rum

Good quality dark or spiced rum
White sugar
Real butter
Optional: cinnamon stick or ground, vanilla in some form, nutmeg, whole cloves

Pre-warmed mug, boiling water (not microwaved)

Put a pat of butter, a spoonfull of sugar, and whatever spices you want into the mug. I add whole cloves, cinnamon, and vanilla. Pour boiling water in until it’s a little more than half full and let it sit until the butter is melted. Add a shot and a half or more of rum and stir gently a couple of times. That’s it!