A creamy, spiced winter cocktail with brown sugar, vanilla, and real butter that melts into a silky, comforting mug.
By Matt Campbell
When the weather flips to cold and your bones start requesting a blanket in writing, this is the drink I make. Hot Buttered Rum is comfort food in a mug: warm, buttery, gently sweet, and spiced like your favorite candle, except you get to drink it.
This version keeps it simple and accessible with a quick butter batter you can stash in the fridge. You get big cozy flavor without playing bartender all night. Stir, sip, repeat. Taste as you go is not only allowed, it is basically the point.
Yes. Skip the rum and use hot apple cider, black tea, or a mix of hot water and a splash of vanilla. It will be richer than plain tea or cider (in the best way), and you may see a little buttery sheen on top. Just stir well before sipping.
Dark rum or aged rum brings the most warmth and caramel notes. Spiced rum also works, but it can get sweet and intense fast, so go lighter on the added cinnamon and cloves if your bottle is already heavily spiced.
A little sheen is normal, but big oily puddles usually mean the butter was too cold or not mashed well. Use softened butter in the batter and stir vigorously. If it separates, whisk it for 10 seconds or blend the mug carefully with an immersion blender.
Absolutely. Make the batter ahead, then set up a self-serve station: mugs, rum, and a ladle of hot water or cider. For easy temperature control, keep the hot water or cider in a slow cooker on warm or an insulated dispenser. Add the batter jar with a spoon and let people build their own cozy.
Moderately sweet. Start with 1 tablespoon batter and add more if you want it dessert-level. Different rums vary in sweetness, so tasting is your best friend here.
Yes. Use a good vegan butter (the stick-style ones tend to behave more like dairy butter). The flavor will shift slightly, but the cozy spice and creamy feel are still very much there.
I love ambitious cooking projects, but winter weeknights call for something that feels like a reward without becoming a whole situation. The first time I made Hot Buttered Rum at home, I realized it is basically a warm hug you can stir. Now I keep a little jar of the batter in the fridge like a culinary safety blanket. If the day was long, I scoop, pour, stir, and suddenly everything is a little less dramatic.
If you are warming your water or cider on the stove, heat it until steaming but not boiling. Add the rum to the mug (or take the pan off the heat first) so you do not cook off the alcohol or risk a harsh, separated texture.
