Forget eggnog! When you have a past-life pirate living in your house, the only holiday drink that will do is belly-warming hot buttered rum. Plus, who wants to mess around with raw egg yolks? The mixer for this hot holiday cocktail is easy, fast, and so delicious! You probably already have the ingredients in your fridge and pantry. The mix keeps really well in the fridge, not that it will last long…
There are tons of recipes all over the web for this stuff, some more complicated than others. I like mine fairly simple. All you need is a bottle of good rum (dark or spiced, whichever you prefer), butter, brown sugar, vanilla, ground or grated nutmeg (I like freshly grated), ground cinnamon, plus hot water or your favorite spiced holiday tea (Celestial Seasonings’ Nutcracker Sweet is a favorite of mine and PERFECT in this drink!). To make it extra special, you can also add some whipped cream on top and/or a cinnamon stick “stirrer.”
For me, the best part of this recipe (besides the rum!) is freshly grated nutmeg. This nutmeg came from our honeymoon in St. Lucia! Love it :)
Simply rub the nutmeg over a microplane or the smallest holes on a box grater. Make sure to grate enough for the recipe and for a garnish. If you can’t find whole nutmeg in your store or don’t have it on hand, pre-ground will be just fine.
In your stand mixer (or by hand), mix together the butter, brown sugar, vanilla, nutmeg, and cinnamon until well blended.
Scoop with a small cookie scoop or rounded table spoon onto a parchment or foil lined cookie sheet. Each mound should be about 2 tablespoons worth of mix and you’ll end up with 11 or 12 balls.
Cover with plastic wrap and pop these in your fridge or freezer until solid – it shouldn’t take long. 15-20 minutes or so.
Store the butter balls (haha) in zip-top bag in the fridge or freezer for a quick winter nightcap, or make a double/triple batch to get ready for a holiday or NYE party.
When you a ready for a cocktail (it’s 5 o’clock somewhere!), place one of the butter balls in a mug. Glass is traditional, but a coffee mug, small mason jar, etc. will all work just fine. These mugs are from one of my favorite places ever – The Walnut Room at Marshall Field’s in Chicago (I refuse to call it Macy’s). This restaurant is simply magical and overlooks the biggest Christmas tree I’ve ever seen!
Fill a little over half way with hot water (or your freshly brewed tea).
Next up – the rum. I used Pyrat rum – appropriate for my household, hahaha, but you can use what you like.
By the way, you can make this without rum – just use twice as much tea or hot water :)
Add rum the rest of the way, almost to the top. For a less strong drink, use more hot water and less rum.
I like to top mine off with whipped cream, some freshly grated nutmeg and a cinnamon stick.
The layers look so pretty as the butter mix and the whipped cream melt…
These taste even better when served on a vintage Santa tray ;-D
This hot buttered rum will soon become a favorite warm winter cocktail of yours – especially if you live in a place where the wind really blows or the drizzle and fog last for weeks… Drink up and warm up!
Hot Buttered Rum
This amazing mixer for a hot rum drink will soon be a favorite of yours for the cold winter months!