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Cozy Holiday Hot Buttered Rum for a Crowd

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A velvety, make-ahead hot buttered rum batter that comes together in 15 minutes and serves a crowd. Perfect for holiday gatherings, this warm, spiced drink features a creamy texture from creamed butter and brown sugar, with dark rum and aromatic spices.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons batter (heaping) per serving
  • 1 1/2 ounces dark rum per serving
  • 6–8 ounces boiling water per serving
  • Whipped cream or cinnamon stick, for garnish (optional)

Instructions

  1. Soften the butter: Take the butter out of the fridge and let it come to room temperature for about 1 hour until soft but not melting.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar together on medium speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl halfway through.
  3. Add the vanilla and spices: Add the vanilla extract, cinnamon, nutmeg, cloves, allspice, and salt. Beat on low speed until evenly combined (about 2 minutes). Scrape the bowl again.
  4. Chill the batter: Transfer the batter to an airtight container and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
  5. Boil fresh water: Right before serving, bring a kettle or pot of water to a rolling boil.
  6. Assemble each drink: For each mug, add a heaping 2 tablespoons of the chilled batter. Pour in 1 1/2 ounces of dark rum. Top with 6-8 ounces of boiling water and stir immediately with a small whisk or spoon until the batter is completely dissolved.
  7. Garnish and serve: Top with a dollop of whipped cream and a cinnamon stick if desired. Serve immediately while steaming hot.

Notes

For best results, cream the butter and sugar until light and fluffy to ensure a velvety texture. Use boiling water, not hot tap water, to fully melt the batter. The batter can be made up to 2 weeks ahead and stored in the fridge, or frozen for up to 3 months. For a non-alcoholic version, skip the rum and use hot apple cider instead of water. For a dairy-free version, use plant-based butter sticks (like Miyoko’s).

Nutrition

Keywords: hot buttered rum, holiday drink, winter cocktail, spiced rum, make-ahead cocktail, crowd-pleasing drink, Christmas drink, warm cocktail

Find it online: https://goldensimmer.com/cozy-holiday-hot-buttered-rum-for-a-crowd/