The best way to keep warm on chilly winter nights? Hot buttered rum, of course.
The history of the drink dates back to Colonial New England, when Jamaica began importing molasses to the United States. People started adding rum to their hot beverages, and hot buttered rum was created.
It’s delicious, easy to make and it will warm you right up on the coldest of January nights. And in case you need an excuse to imbibe, January 17 is National Hot Buttered Rum Day.
Hot Buttered Rum Recipe
Serves about 16
- ¾ lb softened butter
- 1 cup dark brown sugar
- ¼ tsp freshly grated nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- aged rum
Beat butter and sugar in a bowl with an electric mixer until fluffy. Add nutmeg, cinnamon, cloves and a pinch of salt and beat again to combine. Chill buttered rum base until ready to use, up to two weeks.
To make 1 serving of hot buttered rum, put 1 heaping tbsp. of the buttered rum base and 1 oz. of aged rum into a mug. Fill with boiling water. Stir to melt and mix; serve at once.
Recipe courtesy of Saveur. Adapted from Trader Vic’s Bartender’s Guide (Doubleday, 1972).
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