Classic Hot Buttered Rum Recipe

Make the butter base

In a medium bowl, combine the softened unsalted butter and packed light brown sugar. Using a sturdy spatula or electric hand mixer on low, cream together until fully incorporated and smooth, about 1–2 minutes.

Add spices and finish

Add the granulated sugar, ground cinnamon, ground nutmeg, ground allspice, vanilla extract, and Kosher salt to the butter-sugar mixture. Mix until evenly distributed and smooth, scraping down the bowl as necessary. The texture should be soft and spreadable. Taste and adjust spices if desired.

Store the mix

Transfer the prepared mix to an airtight container or jar. Refrigerate for up to 2 weeks or freeze for up to 3 months. If refrigerated, bring to room temperature or let soften briefly before using so it scoops easily.

Warm glass or mug: Pour a splash of boiling water into the serving mug, swirl to warm, then discard the water.

Add mix and rum: Place 2 tablespoons of the prepared hot buttered rum mix into the warmed mug. Add 2 ounces of dark rum (or spiced rum) over the mix.

Top with hot water and stir: Pour 6 ounces of hot water (near-boiling, about 200–205°F / 93–96°C) into the mug. Stir vigorously until the butter mixture is fully melted and incorporated and the drink is frothy on top, about 20–30 seconds.

Garnish and serve: If desired, grate a little fresh nutmeg over the surface or garnish with a cinnamon stick. Serve immediately while hot.

Scaling: For larger batches, use 2 tablespoons mix and 2 oz rum per serving; adjust hot water to preference for strength and temperature.