Hot Buttered Rum Recipe

Soften butter

Let the unsalted butter sit at room temperature until fully softened (about 30–60 minutes) or microwave in 5–8 second bursts until pliable but not melted.

In a medium mixing bowl, combine the softened butter, dark brown sugar, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt.

Using a hand mixer or sturdy spatula, beat/mash the mixture until smooth, uniform, and spreadable. Scrape down the sides of the bowl to incorporate all spices and sugar.

Transfer the batter to a jar or airtight container and refrigerate. The batter will keep for up to 2 weeks refrigerated or up to 3 months frozen. Bring to room temperature before using, or scoop directly into hot liquid to soften.

Preheat mug: Pour a small amount (about 1 oz) of the hot water into a 10–12 oz heatproof mug, swirl to warm the mug, then discard the water.

Add buttered rum batter: Place 2 tablespoons of the buttered rum batter into the warmed mug.

Add rum: Pour 2 oz of dark rum over the batter.

Add hot water: Pour 6 oz of freshly boiled water into the mug, leaving room for a small crown of whipped cream if using. Stir vigorously with a spoon or small whisk for 20–30 seconds until the butter-sugar batter is fully melted and incorporated and the drink is frothy.

Finish and garnish: Taste and adjust — if you prefer sweeter, stir in an additional 1/2 tablespoon of batter or a small spoon of brown sugar. Grate about 1/4 tsp of fresh nutmeg over the top, add a cinnamon stick for garnish, and optionally top with 2 tablespoons of whipped cream.

Serve immediately while hot. Warn guests the mug will be hot and remind them the drink is alcoholic.