Hot buttered rum is a cozy winter cocktail that’s ideal for holiday gatherings or a quiet evening by the fire. A buttery spiced batter blended with rum and hot water creates a rich, comforting drink that feels indulgent without fuss.
What Is Hot Buttered Rum?
Hot buttered rum is not simply a pat of butter dropped into warm rum. It’s a traditional winter cocktail that mixes rum with a spiced, buttery batter to yield a velvety, warmly spiced beverage. The drink has roots in colonial New England and brings unmistakable holiday flavor thanks to cinnamon, nutmeg, and cloves.
Once you make the butter base, you can store it and quickly assemble drinks throughout the season, making this recipe a great choice for entertaining or cozy nights at home.
Why You’ll Love This Hot Buttered Rum Recipe
- Festive and impressive — This warm cocktail makes a memorable holiday drink that’s easy to serve to guests.
- Comforting on cold days — The combination of warm spices, butter, and rum is perfect for relaxing by the fire.
- Simple to prepare — No specialized bar tools required; prepare the batter ahead of time and assemble drinks in minutes.
Notes on Ingredients
For the butter base:
- Vegan butter — softened; you can use store-bought or a homemade vegan butter.
- Brown sugar — adds depth and caramel notes.
- Vegan vanilla ice cream — softened, to create a creamy texture; full-fat varieties work best.
- Spices — ground cinnamon, nutmeg, and a pinch of ground cloves for warmth.
- Vanilla extract — pure extract enhances overall flavor.
- Salt — a pinch to balance sweetness.
For the cocktail:
- Butter base — the prepared batter.
- Rum — a good-quality dark rum is recommended; spiced rum can be used but isn’t necessary.
- Hot water — dilutes and warms the drink.
Toppings:
- Vegan whipped cream — store-bought or homemade.
- Ground cinnamon or nutmeg — for garnish.
- Cinnamon stick — optional, for stirring and presentation.
How to Make Hot Buttered Rum
- Prepare the batter — In a medium bowl, beat the softened butter with brown sugar, cinnamon, nutmeg, cloves, vanilla, and a pinch of salt until smooth. Whisk in the softened vanilla ice cream until fully combined and creamy.
- Store — Transfer the butter base to an airtight container and freeze. It will keep for about a month.
- Assemble — Add 2 tablespoons of the butter base to a heatproof mug, pour in 2 ounces (about 60 ml) of rum, then top with around 1 cup (180 ml) of hot water. Stir until the batter melts and the drink is smooth.
- Garnish — Top with vegan whipped cream and a dusting of cinnamon or nutmeg. Add a cinnamon stick for presentation if you like.
Tips and Variations
- Make a large batch — Prepare the butter base in quantity and keep it in the freezer; when hosting, assemble drinks from the batch for quick service.
- Swap the water for apple cider — Use hot apple cider in place of water for a fall-flavored twist.
- Festive finishes — Top whipped cream with colored sanding sugar or holiday sprinkles for a playful touch.
What to Serve With Hot Buttered Rum
This cocktail pairs well with desserts. Serve it with seasonal pies, like pumpkin or apple, or alongside spiced cookies such as gingersnaps, chai sugar cookies, or buttery spritz cookies for a classic holiday spread.
How to Store Leftovers
- Refrigerator — An unfinished mug can be refrigerated for up to 24 hours in a covered container. Reheat gently before serving.
- Freezer — The butter base freezes well for up to a month. For convenience, portion it into 1-tablespoon scoops in an ice cube tray; two cubes equal one serving.
More Festive Vegan Drink Ideas
- Spiced mulled wine
- Rich vegan hot chocolate
- Winter cranberry gin fizz
- Hot spiced apple cider
- Vegan eggnog
Enjoy! If you make this hot buttered rum, consider photographing your creation and sharing it on social media. Feedback and ratings are always appreciated.
Hot Buttered Rum
Servings: 12 cocktails
Prep Time: 5 mins
Total Time: 5 mins
Hot buttered rum is a warm winter cocktail perfect for the holidays or enjoying by the fire. It’s rich, creamy, and full of cozy spices.
Print Recipe
Ingredients
For the Butter Base:
- ½ cup vegan butter, softened (about 115 g)
- ½ cup brown sugar (about 100 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup vegan vanilla ice cream, softened (about 150 g)
- Pinch of salt
For the Cocktail:
- 2 tablespoons butter base per serving
- 2 ounces rum per serving (about 60 ml)
- 6 ounces hot water per serving (about 180 ml)
Toppings:
- Vegan whipped cream
- Ground cinnamon or nutmeg for garnish
- Cinnamon sticks, optional
Instructions
For the Butter Base:
- In a medium bowl, combine the vegan butter, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt.
- Beat until the mixture is smooth and creamy and the spices are fully incorporated.
- Stir in the softened vegan vanilla ice cream until the batter is uniform and smooth.
- Transfer the butter base to an airtight container and freeze for up to one month. This batch makes about 12 servings.
For the Cocktail:
- Add 2 tablespoons of the prepared butter base to a heatproof mug.
- Pour in 2 oz (60 ml) of rum.
- Add about 1 cup (180 ml) of hot water and stir until the butter base dissolves and the drink is smooth.
- Top with vegan whipped cream, a sprinkle of cinnamon or nutmeg, and a cinnamon stick if desired.
Notes
- Refrigerator: An unfinished mug can be refrigerated for up to 24 hours in a covered container; reheat gently before serving.
- Freezer: The butter base keeps in the freezer for up to a month. Freeze into 1-tablespoon portions in an ice cube tray for easy single-serving portions (two cubes = one serving).
Calories: 245 kcal, Carbohydrates: 12 g, Protein: 0.4 g, Fat: 7 g, Saturated Fat: 2 g, Sugar: 11 g
Cuisine: American
Course: Drinks & Beverages
Author: Jessica Hylton