Hot Buttered Rum Recipe

Warm and dissolve

Preheat a heatproof mug by filling it with hot tap water; let sit 30 seconds, then discard water. In a small saucepan over low heat (or in a microwave-safe bowl), combine the unsalted butter, brown sugar, ground cinnamon, freshly grated nutmeg and pinch of salt. Stir constantly until the butter melts and sugar dissolves and the mixture is aromatic, about 1–2 minutes. Do not boil.

Assemble the drink

Add the dark spiced rum to the warmed mug. Place two scoops of vanilla ice cream into the mug on top of the rum.

Combine hot liquid and ice cream

Carefully pour the warm butter-sugar-spice mixture over the ice cream and rum. Immediately pour the hot water into the mug to loosen and melt the ice cream. Gently stir with a spoon until the butter mixture and ice cream are fully combined and the drink is smooth and slightly frothy, about 20–30 seconds. Taste and adjust: add an extra 1/2 tsp sugar if you prefer sweeter.

Finish and garnish

If desired, top with a dollop of whipped cream (about 2 tablespoons) and sprinkle a little extra grated nutmeg or cinnamon on top. Garnish with a cinnamon stick for stirring and aroma.

Serve

Serve immediately while hot. Caution that the beverage will be warm and may be slightly alcoholic and creamy.