Hot Rum and Butter
A rich, velvety winter warmer made with dark rum, hot water and a spoonful of spiced butter batter that melts into a silky finish.
Ingredients
- 60 ml dark rum
- 150 ml hot water
- 15 g spiced butter batter (softened butter, brown sugar, grated nutmeg, ground clove)
- 1 cinnamon stick
Method
- Warm a sturdy mug by rinsing it with just-boiled water, then discard.
- Spoon 15 g of the spiced butter batter into the mug.
- Pour over 60 ml dark rum and stir briefly to loosen the butter.
- Top up with 150 ml hot water, around 80°C, and stir until the batter melts into a glossy layer.
- Drop in a cinnamon stick to use as a stirrer and serve immediately.
How to serve
- Glassware
- Heatproof mug
- Serve temperature
- Hot, around 70°C
- Garnish
- Cinnamon stick and a light dusting of nutmeg
Hot rum and butter is the kind of drink that turns a quiet evening into something a little more ceremonial. It is the older, mellower sibling of hot buttered rum, leaning into the dark notes of molasses-rich rum and the gentle warmth of clove and nutmeg. The trick lies in the spiced butter batter, a small but powerful base that carries the whole drink.
Building the batter
The batter is made in advance and keeps well in the fridge for a week or two. Cream softened unsalted butter with an equal weight of soft brown sugar, then fold through a generous grating of nutmeg and a small pinch of ground clove. Some people add a whisper of allspice or vanilla, which is fine, but the goal is fragrance rather than dessert. When you spoon it into a warm mug, it should slump rather than melt outright, ready to be loosened by the rum.
Pouring and finishing
Rinse your mug with hot water first. A cold cup will dull the drink and split the butter into greasy beads, which is the one thing you want to avoid. Add the batter, then the rum, and stir for a few seconds so the sugar starts to dissolve. Top with hot water just off the boil and stir again until the surface is glossy and uniform.
A cinnamon stick makes a good stirrer, releasing a little more spice as you sip. Some prefer a curl of orange peel pressed over the top, which lifts the heavier notes and brings a faint citrus edge. Either way, drink it slowly while the butter is still floating in soft swirls on the surface, before it has a chance to settle.
Frequently asked questions
What is spiced butter batter?
It is a soft mixture of unsalted butter, brown sugar and warm spices like nutmeg and clove. A small spoonful melts into the drink and gives it a creamy, glossy texture.
Which rum works best?
A dark, full-bodied rum with notes of molasses and dried fruit gives the most rounded result. Spiced rum also works, but you may want to reduce the spices in the batter slightly.
How hot should the water be?
Aim for around 80°C, not fully boiling. Water just off the boil keeps the rum aromatics intact and helps the butter melt smoothly without splitting.
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