Classic Hot Buttered Rum Recipe

Soften and mix

Bring the unsalted butter to room temperature so it is soft and easily mashable. In a small bowl, combine the softened butter, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and ground allspice. Use a fork or small whisk to mash and blend until a smooth, uniformly spiced paste forms. Stir in the vanilla extract until incorporated.

Optional make-ahead

If making ahead, transfer the buttered spice mix to plastic wrap, form into a log or puck, wrap tightly, and refrigerate for up to 1 week (or freeze up to 3 months). Bring to room temperature before using.

Preheat a heatproof mug by pouring hot water into it, letting it sit 30 seconds, then discarding the water. This keeps the cocktail hot longer.

Measure 2 oz dark rum into the warmed mug.

Add 2 tablespoons of the prepared buttered spice mix to the rum. If using a make-ahead log, slice approximately 2 tablespoons — it should melt into the drink easily.

Pour 6 oz (about 3/4 cup) hot water (just-off-boil) into the mug over the rum and buttered mix. Stir vigorously with a spoon until the buttered mix is fully melted and the drink is smooth and slightly frothy.

Taste and adjust sweetness or spice: add up to 1 tsp extra brown sugar or a pinch more nutmeg/cinnamon if you prefer it sweeter or more spiced. Stir to dissolve any additions.

Grate a little whole nutmeg over the top to finish (or sprinkle a pinch of ground nutmeg).

Garnish with a cinnamon stick if desired — it can also be used as a stirrer. Serve immediately while very hot.