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Hot Buttered Rum

This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.

  • Servings: 4
Hot Buttered Rum

Source: Martha Stewart Living, December 2009


  • 4 ounces (1 stick) room-temperature unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 6 ounces dark rum
  • 3 cups boiling water
  • Fresh orange juice


  1. Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg
    with a mixer on medium speed until combined, about
    1 minute.

  2. Combine 2 tablespoons spiced butter with 1 1/2 ounces
    (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour
    3/4 cup boiling water over each, and stir. Top each with a
    squeeze of fresh orange juice.

Cook's Note

Spiced butter can be refrigerated for up to 2 weeks.

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