Photo by Daemon Baizan

The Hot Buttered Rum dates back to colonial times in America. It is said that George Washington served it to help persuade votes. It is a perfect drink for large groups and parties since it can be batched up ahead of time. It works throughout the entire fall and winter seasons, and can be used in a number of different cocktails. We are going to share with you how to make the classic Hot Buttered Rum batter and a traditional Hot Buttered Rum drink.

Hot Buttered Rum batter
Start with a sauce pan over low heat. Add to the pan:
2 sticks of butter
2 cups light brown sugar, firmly packed
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract

Stir until all ingredients are combined. Remove from heat and pour into a sealable container. It is best to wait until the next day to place it in the refrigerator, where it can then be stored up to a month.

Hot Buttered Rum drink
1 tablespoon Hot Buttered Rum batter mix
2 oz. Cruzan Rum
5 oz. boiling water
cinnamon stick
whole cloves

To make the traditional Hot Buttered Rum drink, simply add 1 tablespoon of the batter mixture to a coffee mug. Pour in 2 oz. Cruzan Rum (Light, Dark or Black Strap) and fill with steeping hot water. Stir well until all is incorporated and garnish with cinnamon stick and a few whole cloves sprinkled on top.

Alternate versions include substituting Courvoisier Exclusif Cognac or Maker’s Mark Bourbon for the Cruzan Rum. Some old recipes even call for adding ice cream, which is a nice touch.