The perfect sipper for sweater weather
As the weather shifts from warm to cold and dewy mornings turn frosty, we all look for ways to stay warm and cozy. Sometimes we grab a sweater or fuzzy blanket, but this year why not try hot buttered rum?
I normally gravitate towards drinks in my comfort zone, like a hot toddy, mulled wine or hot apple cider; however, it’s fun to branch out, venture into new territory and explore other options. Often associated with the winter holidays, hot buttered rum can easily be enjoyed throughout the year. Its blend of baking spices, brown sugar, vanilla, hot water, rum and (you guessed it) butter creates a rich, velvety and whimsical cocktail to warm you to the core and bring a smile to your face.
With the ever-growing selection of recipes for hot buttered rum, it’s hard to decide where to start. There is a plethora of classic and modern approaches to this centuries-old colonial drink, some calling for long lists of spices, hand-whipped cream, vanilla ice cream or even black tea in place of hot water. I felt something simple was a great place to start. Not only is the batter mix easy to make, but it will also keep for quite a while and, depending how much you prepare, you’ll be ready for hosting family and friends on the fly.
For any questions or additional tips, please reach out to @m.benevoli on Instagram.
How to make hot buttered rum
To make this classic warmer for body and soul, start with a buttery spiced batter, then add spirits and hot water.
What you will need:
To prepare the base: A mixing bowl, dry and liquid measuring cups and spoons, spatula.
To make the cocktails: A heatproof glass mug with a handle, a kettle for boiling the water.
Hot buttered rum batter mix
INGREDIENTS:
1 cup unsalted butter (room temperature)
1 cup firmly packed Demerara sugar (see note)
1 tsp vanilla extract
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.5 tsp ground allspice
2 pinches ground ginger
2 pinches ground cloves
2 pinches sea salt
METHOD:
1. In a large bowl, combine butter, sugar and vanilla, mixing well with a spatula until combined.
2. Add all the spices and continue mixing until everything is thoroughly blended and you have a smooth, buttery paste.
3. Transfer to a clean (preferably sterilized) sealable 500 mL jar or other container—see pro tip.
4. Store in the refrigerator for up to 3 months or in the freezer up to 1 year.
Pro tip: For future convenience, pack butter mix into small ice cube trays, move trays into a sealable freezer bag, remove as much air as possible, and freeze for easy portioning for individual cocktails as needed.
Note: Demerara is a less-processed type of brown sugar, with larger crystals and a flavour that complements most rums, especially dark rums, but dark brown sugar will also work well.
Make hot buttered rum cocktails at home:
—Words and photos by Matthew Benevoli
