Food & Cooking Recipes Drink Recipes Cocktail Recipes Hot Buttered Rum 3.5 (268) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions Beat butter, sugar, orange zest, cinnamon, ginger, and nutmegwith a mixer on medium speed until combined, about1 minute. 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. Rate it Print