Butter, dark brown sugar, and warming spices make a batter you can prepare ahead and spoon into hot drinks. This recipe comes from Leah Jones, whose hot buttered rum was a welcome finish to a day of skiing.
Make the batter ahead, then use it by the spoonful. Keeping the rum separate when assembling each drink lets you adjust its strength and sweetness independently.
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3 cups packed dark brown sugar
- 1 tablespoon rum
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
Method
- Beat the softened butter and brown sugar together with a mixer until thoroughly combined.
- Add the rum, vanilla, cinnamon, nutmeg, and allspice. Beat again, scraping down the bowl to distribute the spices evenly.
- Spoon into a clean, airtight container, cover, and refrigerate until needed.
Why This Method
Softened butter mixes evenly with the sugar and spices without melting. Preparing the batter in advance distributes the seasoning throughout the batch and makes each drink quick to assemble.
When making a drink, stir the batter into a little hot water first. This helps melt the butter and dissolve the sugar before adding the rum and remaining water.
Where to Use It
Start with hot buttered rum: stir 1–2 tablespoons of batter into a little hot water in a heatproof mug. Add 1½ oz rum, then top with additional hot water to taste.
A small spoonful also adds richness and spice to hot coffee or milk. For an alcohol-free preparation, omit the rum from the batter.
Notes
Keep the batter refrigerated in an airtight container and use a clean spoon for each portion. Freeze small portions for longer storage and thaw in the refrigerator.
Begin with the smaller measure of batter when making a drink. Add more if you prefer additional sweetness and richness.