Hot Buttered Rum

Making a hot buttered rum can be a complicated process. The batter itself can have a dozen ingredients. Although it is delicious (Kathy Casey makes a wonderful Hot Buttered Egg Nog and if you are lucky enough, you can snag a delectable rendition at Zig Zag Cafe in Seattle) it is not necessary. In this episode, Robert shows you how to make a quick and easy hot buttered rum with simple ingredients any one would or should have available at a moments notice.


5 ounces boiling water

1 teaspoon butter

2 teaspoons brown sugar

2 oz Mount Gay Rum


Put butter and sugar into a preheated mug, then add the boiling water and stir to dissolve.

Add the rum and stir again.

Garnish with freshly grated nutmeg, optionally add a stick of cinnamon.


Sam Blankenship 27 Nov 2010
8:34 pm

I wanted to try Hot Buttered Rum this year, but wasn’t sure of the best way to do make it, so your post came at just the right time.  We tried this version last night to see if it was something that we’d like before trying a more involved version of the drink.  Both my wife and I really liked how this came out.  The butter really gives it a smooth mouth feel.

We’re going to try the one from your other video at Zig Zag Cafe tonight.  Keep the videos coming.

Stacia Sasso 28 Feb 2011
8:36 am

I also love to make a “hot buttered cider” this time of year.  We have so many wonderful organic apple ciders that are made here in Washington state that are perfect to substitute, when heated, for the water in any hot buttered rum recipe.

Fabrii 16 Feb 2014
10:40 am

Hi Robert, can i do that with other Spirits?

Robert Hess 17 Feb 2014
10:10 am

Fabrii, Perhaps the best answer to that question is… “try it and let us know what you think!”

It all has to do with how well the flavors work together, the key think here will be how well the spirit works with butter and hot water, the individual spices could easily be switched around to find ones that work with that spirit. Besides rum, brandy would definitely work with the recipe as listed here. Gin, and Tequila might need some changes in the spice mixture.

Here is an article by Gary Regan from a couple years ago where he looks at a few different variations on this theme:


Post a Comment

You must be registered and logged in to post comments.

Login to Comment register new account

remember me