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Oct 9, 2006 05:46 PM

Hot Buttered Rum Recipe [moved from Boston Board]

One of my favorites is hot buttered rum, which I came across in an old edition of joy of cooking. From memory, I think it was 1 tbl butter, 1 tbl brown sugar, 1/4c rum and 1 cup boiling water poured on top. Simple, hot and delicious.

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  1. From the old "Trader Vic's Book of Food and Drink" (1946, I believe) I always use this recipe, which makes a big batch of batter you can use to make MANY mugs of hot butteredf rum. I usually make it in october/november, and I'm scraping the last out in april, when it's getting too warm for the drink anyway. Or, maybe it'll make enough for one huge hot buttered rum orgy:

    1 lb. brown sugar
    1/4 lb. butter
    pinch of salt
    1/2 tsp each ground nutmeg, cinnamon, and cloves

    cream the butter and sugar together until smooth, as you would for a cake,
    then add the spices and mix well.

    I keep it in a tupperware container in the fridge.

    Put one or two teaspoons of batter in a mug, add a shot of rum to it, then fill with 6oz of boiling water. Toss in a cinnamon stick and stir well.

    It'll be the best - the Joy of cooking method leaves you with a greasy oil slick of butter on the top of the drink (which, by the way, Vic hated).

    I prefer a dark rum, like Gosling's Black Seal, but any rum will do.

    If you use 151 proof rum, the drink is called a Northwest Passage, and coffee instead of water makes it a Coffee Grog.

    1. Oh, I have the best recipe for Hot Buttered Rum. It's from an old Gourmet cookbook. The secret is the maple cream. Trust me on this. I wrote more about this on my blog recently -- scroll down and you'll find it

      Hot Buttered Rum

      1 mug 2/3 full of hot water

      2 big spoonfuls of maple cream (or maple syrup


      a few cloves

      a couple sprinkles of cinnamon and nutmeg

      a pat of butter

      a healthy dose of rum, depending on your taste

      juice from half a lemon

      Stir maple cream into the hot water, letting it dissolve. Add in cinnamon, nutmeg, cloves, lemon juice and rum. Top with a pat or two of butter. Add a lemon slice and even a cinnamon stick.

      1 Reply
      1. re: AndreaLynn

        The lemon and maple cream are pushing it more in to the "Hot Toddy" catagory, but it sounds delicious - I'll have try that one. I'm always on the lookout for good hot drinks!