Waitrose and Partners
Hot buttered rum

Hot buttered rum

A classic in the USA, where they like it so much there’s even a Hot Buttered Rum Day in January. The melted butter produces a delicious, cream-like layer on the top.

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  • Serves1 (with extra butter)
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • PlusChilling

Ingredients

  • 50ml spiced rum
  • 1 pinch freshly grated nutmeg
  • 1 cinnamon stick (optional)

Spiced butter

  • 100g unsalted butter, softened
  • 150g light brown soft sugar
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • ¼ tsp freshly grated nutmeg

Method

  1. To make the spiced butter, in a large bowl, beat together all the ingredients with a pinch of salt. Mix until smooth, then spoon onto a sheet of baking parchment and roll up into a log. Chill for about 45 minutes-1 hour or until firm enough to slice. (This recipe makes enough for 10 portions of spiced butter.)

  2. Bring a kettle of water to the boil. Put a slice of the spiced butter in the base of a heatproof glass or mug and pour over the rum. Top up with just-boiled water; you’ll need around 75-100ml. Mix the drink well with a spoon until smooth. Sprinkle over a pinch of grated nutmeg to serve and add a cinnamon stick to use as a stirrer, if liked.

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