Hot Buttered Rum - A Holiday Favorite

Hot Buttered Rum - Always a cold weather favorite
Hot Buttered Rum - Always a cold weather favorite

Hot Buttered Rum History

Traditionally a cocktail made with sugar, boiling water, and spices is referred to as a "toddy" as is mixed with whiskey or sherry.  After distilleries opened in New England In the 1650s colonists began to add rum to toddies or nogs.  Today the terms "hot toddy" or "hot buttered rum" are interchangeable although there are regional variances on the recipe.

Hot Buttered Rum Recipe


  • 2 sticks butter or margarine softened
  • 2 cups packed brown sugar
  • 1 cup confectioners (powdered) sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt

Combine all ingredients in a mixing bowl making sure that they are creamed together thoroughly.  Place in an airtight container and refrigerate for up to a month or freeze for up to one year.

Preparing A Hot Buttered Rum Drink


  • 2 tbsp Hot Buttered Rum Batter
  • 1 1/2 oz rum
  • Boiling Water
  • Nutmeg for garnish
  • Whipped cream for garnish (optional)

In a hot beverage mug combine rum, hot buttered rum batter, and boiling water.  Stir well until dissolved.  Top with whipped cream and nutmeg if desired. 

Non-Alcoholic Hot Buttered Rum


  • 2 tbsp Hot Buttered Rum Batter
  • 1/3 cup vanilla ice cream
  • boiling water
  • Whipped Cream (optional)
  • Nutmeg for garnish

In a hot beverage mug combine hot buttered rum batter, ice cream, and boiling water.  Stir until well incorporated.  Top with whipped cream and garnish with nutmeg if desired.


This is a very basic recipe for Hot Buttered Rum Batter but feel free to add your own flair.  Try using dark or spiced rum.  Use hot tea or cider instead of boiling water.  Try a flavored whipped topping.  There are many possibilities so go ahead and experiment with this fabulous winter cocktail.

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