Hot Buttered Rum

It has taken me years to figure out that hot buttered rum, what I consider the original hot toddy, at least in my life, does not exist outside of ski resorts.

I should know because if it’s winter time and we’re somewhere, anywhere cold, I ask the bartender if he makes hot buttered rum. After the quizzical reaction I know I’ll have to order something simpler.

Not that hot buttered rum is a challenging toddy to make. It isn’t. There’s even mix that can be purchased, although of course it’s most likely inferior to preparing the drink from scratch.

The drink, served hot, does indeed have rum and butter in it. But then it’s sweetened with brown sugar and spices.

Following is the hot buttered rum base so you can make a hot toddy to warm your frosty bits, whether you’re in an alpine setting or not! Then all you need is rum.

Hot Buttered Rum Mix

1 pound brown sugar
1/2 pound unsalted butter
1 tablespoon ground cinnamon
1 heaping teaspoon nutmeg, freshly ground

1 teaspoon ground allspice
1 tablespoon of vanilla powder, or use vanilla extract

Place all of the ingredients in a microwaveable bowl. Slowly and carefully melt the butter.

Alternatively, allow the butter to first come to room temperature and add the remaining ingredients.

Mix together well, beating until any lumps disappear.

The mix can be used immediately, or stored in the refrigerator for future use.

If you are crafty, unlike myself, you can place it in cute jars topped with cute ribbons, and give the mix away to friends along with the hot buttered rum recipe.

Here it is:

2 heaping tablespoons of the above mix
2-3 ounces dark, spicy, or clear rum
Boiling water

Place the mix and rum in a heatproof glass or cup.

Add the boiling water and stir well.

Serve with a cinnamon stick if desired.

note: This hot buttered rum might look a little muddier than if I’d used clear rum, but I really like Captain Morgan!