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.


  • 4 ounces (1 stick) room-temperature unsalted butter

  • ½ cup packed dark-brown sugar

  • 1 teaspoon finely grated orange zest

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • 1 ½ ounces dark rum

  • ¾ cups boiling water

  • Squeeze of fresh orange juice


  1. Beat butter, sugar, orange zest, cinnamon, ginger, and nutmegwith a mixer on medium speed until combined, about1 minute.

  2. Combine 2 tablespoons spiced butter with 1 1/2 ounces(3 tablespoons) dark rum in each of 4 heatproof glasses. Pour3/4 cup boiling water over each, and stir. Top each with asqueeze of fresh orange juice.

Cook's Notes

Spiced butter can be refrigerated for up to 2 weeks.

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