Recipe for Hot Buttered Rum

You can whip up the batter days in advance if you want to. That makes it so easy to serve a crowd.

You can also package up some of the batter in an airtight container and give it as a gift —along with instructions and a bottle of rum, of course!

Traditional Hot Buttered Rum Recipe

• 1 lb light brown sugar
• 1/2 lb unsalted butter, softened
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 2 teaspoons vanilla extract (the real kind please!)
• rum (I like to use Mount Gay)

To make the batter, beat together with an electric mixer all ingredients except the rum.

Refrigerate in an airtight container for at least 1 day so that the spices can mingle. You can keep it in the fridge for up to a month. It can also be frozen.

When you're ready to make the drinks, warm up your mugs by swishing some hot water in them. In each empty mug, combine 2 heaping tablespoons of batter with 1 1/2 oz of rum. Top with boiling water and stir well.

Some recipes for hot buttered rum call for the addition of vanilla ice cream. If you'd like to try it this way, just make the recipe as above and add 1/2 quart of very soft vanilla ice cream (leave it out of the freezer for a bit) as the last ingredient. Mix well and freeze.

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