Hot Buttered Rum Day
Warm yourself up with this sweet spin on rum.
Some days, January seems like one long, snowy blur. Luckily, Hot Buttered Rum Day falls right smack in the middle, on Monday, January 17.
This winter warmer is a cold-weather pleasure. A number of bars and restaurants offer fanciful versions, often starting with a heavenly, high-calorie batter, to be later warmed up with hot water and rum that is usually aged or lushly spiced.
Below, we offer a range of recipes, from easy to challenging, to try at home. Whatever your preference, there’s a buttered rum to warm your body and soul.
Hot Buttered Rum (by Eric Alperin of The Varnish, Los Angeles, CA)
2 ounces Brugal añejo rum
½ ounce butter
¾ ounce honey
In an Irish coffee mug, add the rum, butter and honey. Top with hot water. Garnish with grated nutmeg. Serves 1.
Abuelo’s Caramel Buttered Rum
¼ stick unsalted butter, softened
2 tablespoon brown sugar
2 tablespoon honey
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon grated nutmeg
3 ounces Ron Abuelo Añejo rum
1 ounce Van Gogh Dutch Caramel Vodka
1 cup hot water
Cinnamon stick, for garnish
Combine butter, sugar, honey and spices into a hot drinking cup or mug. Mix together with a spoon, then add the rum and vodka. Pour in hot water (more or less to personal taste) and stir vigorously until the mixture has dissolved. Garnish with cinnamon stick. Serves 1.
Mount Gay Hot Buttered Rum
½ pound unsalted butter, softened
1 pound light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground allspice
1½ ounces Mount Gay Eclipse Rum
In a mixing bowl,erate in an airtight reusable container for up to a month, or place in your freezer until ready to use.
In a pre-heated coffee mug, combine 2 heaping tablespoons batter with 1½ ounces of rum. Top with boiling water and stir well to mix. Serve with a spoon.
The Mexican Buttered Toddy (by Jason Mendenhall, Ofrenda, New York City)
Not a rum fan? Not a problem. This drink includes all the heat and butter lusciousness, but features cocoa-infused Tequila in place of rum. Serves 1.
For the Hot Buttered Batter
1 cup dark brown sugar
4 ounces unsalted butter, room temperature
1½ teaspoons ground cinnamon
1½ teaspoons nutmeg or mace
¼ teaspoon ground cloves
1/8 teaspoon salt
In a mixing bowl, combine all ingredients thoroughly. Refrigerate in an sealed air-tight container for up to two months. Serves 8.
For the Mexican Buttered Toddy
2 tablespoons refrigerated hot buttered batter
6 ounces boiling water
1½ ounces Tanteo Cocoa Tequila
1 tablespoon light cream (optional)
Fresh grated nutmeg and cinnamon, for garnish
In a hot beverage mug, combine hot buttered batter with boiling water, stirring well until dissolved. Add in Tequila and cream. Garnish with a sprinkle of fresh grated cinnamon and nutmeg.