Hot Buttered Rum Recipe
Captain Morgan, Bumbu Rum Cream, house-made hot buttered rum mix, and whipped cream.
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Ingredients
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Cocktail Base
Hot Buttered Rum Mix (house-made, makes ~8 servings)
Finish & Garnish
Method
Hot Buttered Rum Mix (make ahead)
Combine
In a medium bowl, beat the softened unsalted butter until smooth. Add the brown sugar and light brown sugar and continue to beat until fully combined and slightly fluffy, about 1–2 minutes.
Add the ground cinnamon, ground nutmeg, ground allspice, ground cloves, kosher salt, and vanilla extract. Mix until spices are evenly distributed and the mixture forms a spreadable paste. Scrape down the sides as needed.
Transfer the hot buttered rum mix to an airtight container or jar. Refrigerate for up to 2 weeks or freeze for longer storage. Bring to room temperature or warm slightly before using so it blends easily into hot liquid.
Assemble Cocktail
Warm a heatproof mug by rinsing it with hot water and discarding the water, or preheat it briefly in the warm oven. This keeps the drink hot longer.
Spoon 1 heaping tablespoon (about 20 g) of the house-made hot buttered rum mix into the warmed mug. Adjust to taste for sweetness/butteriness (use 1–1.5 tbsp for a richer drink).
Add 1.5 oz dark rum (Captain Morgan) and 0.75 oz spiced rum cream (Bumbu Rum Cream) to the mug on top of the buttered mix.
Pour 6 oz of just-off-boil hot water into the mug, stirring continuously until the buttered rum mix is fully dissolved and the drink is homogeneous. Taste and adjust by adding another 0.25–0.5 oz rum or more buttered mix if desired.
Whipped Cream & Garnish
Make quick whipped cream: in a small chilled bowl, whisk 1/2 cup heavy cream with 1 tsp powdered sugar until soft peaks form. This can be done by hand (2–3 minutes) or with a hand mixer (1–2 minutes).
Top the hot buttered rum with a generous dollop of the whipped cream. Lightly dust with 1/8 tsp ground cinnamon and garnish with an optional cinnamon stick for stirring and aroma.
Serve immediately while hot. Provide a small spoon for scooping the melting spiced butter and cream with each sip.