Hot Buttered Rum Cocktail Recipe

Aged rum, hot buttered rum batter, and a dusting of nutmeg form the foundation of this classic warming drink. Though versions of hot rum punches have circulated since the colonial era, the modern form of Hot Buttered Rum has become a seasonal touchstone. 

The shift from dropping butter directly into a mug to preparing a freezer-ready batter transformed the drink, allowing its sweetness, spice, and fat to integrate seamlessly into a smooth, warming mixture.

What emerges is a Hot Buttered Rum that feels like a more balanced and modern drink that still rewards a quiet evening but scales effortlessly for holiday gatherings. With a batch of batter waiting in the freezer, each serving becomes as simple as combining it with rum and hot water, yet the result tastes like far more care went into it.

Why the Hot Buttered Rum works

The key to a great Hot Buttered Rum is finding a way to balance the spice, richness, and sweetness of the ingredients. This recipe makes it simple by making a large batch of batter that can be stored in the freezer and portioned out for multiple drinks through the winter months.

For the batter, the butter provides the essential richness, but whipping it with sugar and spices distributes the fat evenly, allowing the aromatics to bloom without overwhelming the palate. Brown sugar brings a deep, molasses-like sweetness that connects naturally to the aged rum’s oak, caramel, and dried-fruit notes. Vanilla ice cream introduces more dairy solids, sweetness, and vanilla, and helps to create a batter that emulsifies on contact with hot water.

As the mixture warms, the spices open up, creating a layered aroma that transforms the mug into something almost confectionery without crossing into dessert territory. The rum’s heat reins in the sweetness, and the drink’s final character is a warm, comforting sip.