Hot buttered rum

As the weather cools and the holidays near, many look to warm cocktails and spirits to bring some festivity to a gathering of friends, or even just a party of one. 

Hot buttered rum in America dates back to the colonial days but saw a resurgence in the 1940s. Many remember this concoction served during the holidays as they were growing up. Here’s a recipe based on Wayne Curtis’ version from, which creates a base batter that can be used to make a collection of drinks at once or one every now and then since the batter can be frozen.

It’s smooth, frothy and soothing with a dose of flair from the sugar-rimmed glass and whipped cream. 

Hot Buttered Rum

Makes approximately 64 drinks


  • 1 pound melted butter
  • 1 pound brown sugar
  • 1 pound sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground nutmeg
  • 1 quart vanilla ice cream, softened
  • 1 ounce gold rum
  • 1 tablespoon hot buttered rum batter
  • (see recipe above)
  • Boiling water
  • Nutmeg, sanding sugar, cinnamon stick and whipped cream, for garnish

To make the batter: In a bowl, combine all ingredients before adding the ice cream. Stir to combine and transfer to a sealed container to the freezer. 

To a mug, add the rum and batter. Fill with boiling water and stir. Garnish with whipped cream, freshly grated nutmeg, a cinnamon stick and a sugared rim.

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