a picture of a glass mug of hot buttered rum with a cinnamon stick in it

After a hard day of skiing, we looked forward to warming up with a mug of hot buttered rum, especially if it was homemade. Our favorite hot buttered rum was that of Leah Jones’, whose recipe used a lot of fresh cream butter and cinnamon. She would make a mason jar full of the batter and store it in the refrigerator. Here it is.

Ingredients

  • 1 C unsalted butter (2 sticks)
  • 3 C dark brown sugar
  • 1 Tablespoon dark rum
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon ground cinnamon (to taste)
  • 1 Teaspoon ground nutmeg
  • ½ Teaspoon allspice

Directions

Using a mixer, cream the butter with the sugar and other ingredients. When done, spoon the batter into a sealed container and store it in the refrigerator until used.

To make a hot buttered rum, place 1 – 2 Tablespoons of the batter into a mug, then add a shot of dark rum (1 ½ oz) and top off with hot water. Stir well to mix and grate a dusting of nutmeg on top if desired. A stick of cinnamon makes a festive garnish.

Enough for 20 drinks – depending on how much batter you like in your drink.

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