History of the traditional Hot Buttered Rum recipe
The story goes that Hot Buttered Rum has been around since the mid-1600s when Jamaica first started delivering molasses to America. This was the advent of rum distilleries in New England, and the locals all took to it with great gusto, adding it to hot beverages like toddies and eggnog, and so the Hot Buttered Rum was also born.
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Other Hot Rum recipes to try
If you love this recipe, the good news is that there are plenty more to explore. Here are a few other hot spiced rum drinks that are easy to make and can be kept warm in a crockpot until ready to serve, leaving you extra time to relax with your guests.
Dive into these two additional hug-in-a-mug recipes that are all guaranteed to warm you up from the inside out.
Rum Hot Toddy
A variation of the classic Hot Toddy, the Rum Hot Toddy is made without a butter base. Instead, it’s a mix of rum and honey that’s topped up with a little hot water, a squeeze of lemon, and garnished with a cinnamon stick. Folks have been enjoying this soothing cocktail for a long time and it’ll definitely lift your spirits this festive season.
Autumn Spiced Rum Cider cocktail
No list of easy warm winter cocktails would be complete without the Autumn Spiced Rum Cider cocktail. Our tried-and-tested version features Maison Le Mauny VSOP rum, apple cider, cinnamon, and fresh ginger. This is all simmered together in a saucepan for 5 to 10 minutes, after which the spices are removed with a slotted spoon, and the drink is garnished with a slice of apple or your favorite baking spices.
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How can I make Hot Buttered Rum for a crowd?
We’ve shared our tried-and-tested single-serving hot buttered rum recipe here, but the good news is that there is a simple way to make it for a crowd as well! If you are prepping to serve quite a few folks over the holidays, we recommend using our easy Hot Buttered Rum batter recipe that you can whip up before.
Here’s our batter recipe that serves 24:
1 cup unsalted butter
2 cups brown sugar
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground allspice
- Blend together using an electric mixer
- Store in the fridge in a well-sealed jar for an hour before use (it will keep for up to two weeks)
To make the individual drinks, pour 2 oz golden rum into a heatproof mug, add a tablespoon of the batter, and top it off with hot water. If your guests like it sweeter, you can also stir in a spoonful of honey.
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