Warm and Creamy Spiced Buttered Rum
For the ultimate holiday cocktail with a buttery taste and warm fall spices, this spiced buttered rum recipe is amazing. It’s simple to make in less than 20 minutes, and it tastes like pumpkin pie spice and butterscotch with a kick. My favorite part of this recipe is the flavor. The mix of fall spices makes it taste like dessert in a cup, and the sweeteners and cream make it even better.
If you are on the lookout for a new drink to try to make at home, then this is perfect, especially now that it is cocktail season. Try my other fall and winter drinks, like the Orange Cranberry Sangria and Santa Feeno Chocolate.
Table of contents
With holidays like Halloween, Thanksgiving, and Christmas around the corner, I figured I would share with you my go-to drink that is always the center of attention at any party. Making spiced buttered rum at home is easy and rewarding; the house smells amazing, and the drink is comforting and soothing. I recommend doubling or tripling the recipe and enjoying the rave reviews.
Why you will love this recipe
- Tastes like dessert: Actually, it tastes like butterscotch and pumpkin pie with a bit of rum mixed in. This drink tastes like dessert, so keep it away from the kids. Better yet, make them their own without the booze in it.
- It will keep everyone warm: If you’re having an outdoor party or happen to be outdoors, this will keep everyone warm and toasty. It is best served hot like coffee or hot cocoa. Perfect for a night sitting by a bonfire or watching the stars.
- Common ingredients: The ingredients should already be in the kitchen. Well, some people may not have rum and whipped cream, but almost everything else is a common everyday k kitchen item.
- Versatile: This cocktail can be easily made alcohol-free; also, I like to play with the spices. In mine, I also like adding almond or orange extract; it’s especially delicious and perfect for Christmas parties.
What you will need
- Rum – Being the star of the show, get high-quality rum like the smooth El Dorado or Flor de Caña, which is creamy and has a hint of vanilla.
- Dairy – Use high-quality unsalted butter for this recipe. No salt is needed; it would just block the sweet butter flavor. Don’t use margarine or anything but real, creamy butter. I also use heavy cream for that thick, rich, and creamy flavor and texture.
- Sweetener – I use a combination of white granulated sugar and brown sugar for a rich caramel, toffee taste—also, powdered sugar and thick, smooth maple syrup.
- Spices and flavorings – Nutmeg for a warm, nutty, slightly sweet flavor with a distinctive woodsy note; cinnamon for a smoky, sweet, almost spicy flavor with a hint of citrus. Cloves add subtle sweetness with a spicy kick and peppery undertones. Plus a subtle hint of vanilla extract to balance everything.
- For the topping: a simple combination of whipped cream with cinnamon.
How to prepare
Mix the butter batter: First, in a large bowl, I beat the butter, white granulated sugar, brown sugar, maple syrup, and vanilla until light and fluffy with an electric mixer.
Add spices: Then add the heavy cream, powdered sugar, nutmeg, cinnamon, and cloves, and mix on low speed until combined.
Heat the rum: Next, mix three tablespoons of the butter mixture with a half cup of hot water and two ounces of rum, then garnish with whipped cream.
Serve: Add a cinnamon stick to each cup and serve.
Expert tip
How to serve a crowd
Thinking of having a party? Making these cocktails for a crowd is not difficult. It just requires some preparation. The main challenge with this drink is keeping it warm because the butter and cream have to stay hot, or they will start separating from the other ingredients. Drinking a cocktail with a cold piece of butter in it isn’t pleasant.
The best way to do this is to use a slow cooker or crock pot. Put all the ingredients in a slow cooker and set it on high for an hour. Then, add the rum and water. Set it to warm and let everyone serve themselves. Keep a can of whipped cream and cinnamon on the table next to it with the glasses. Another option is to make it ahead of time and refrigerate it.
Mix the butter batter ingredients and store them in an airtight container in the fridge. It will stay fresh for up to a week. You can also roll it into a log and wrap it in plastic wrap. Then, slice off a piece as needed. To freeze, place the roll of batter in a freezer bag or freezer-safe container, and freeze for up to three months.
More tips to consider:
- Use high-quality rum. The rum’s flavor matters since it is the star of the recipe.
- Also, use real butter. Margarine will not work in this recipe.
- Serve these drinks in warm mugs for the best flavor and texture.
- Sweeten to taste. Let those who are drinking them sweeten their own as well.
- Do not let the drink get cold. The butter will start to separate from the rest of the beverage.
- Taste the rum before adding it to the other ingredients to make sure it is the right flavor.
- For a thicker drink, add more sugar. If it is too sweet, add more water. Try to find an even medium.
Recipe variations and add-ins:
- Add citrus: Orange, lemon, or lime zest can give this drink a special kick.
- Other liquors: Instead of rum, try this with whiskey, vodka, brandy, or your favorite liquor.
- More flavors: Use different extracts like peppermint, strawberry, and lemon for more flavor.
- Different spices: On that same note, try adding other spices like ginger, allspice, and cardamom.
- Heat it: Make it hot in more ways than one by adding red pepper flakes.
Serving suggestions:
Serve spiced buttered rum warm; the mix of temperatures makes it so good. The liquid part is creamy and warm, topped with cold whipped cream; it’s a match made in heaven. I also like to top it with a scoop of vanilla ice cream for a luscious, melty treat. A drizzle of melted chocolate or homemade caramel sauce is a nice touch too.
This is the perfect beverage to serve with my savory-and-sweet cinnamon apple pork chops. Another way to enjoy this drink is with a big, thick steak like a prime rib or ribeye with a baked potato. To let the kids in on the fun, make them a booze-free buttered “rum” using apple cider instead.
How to store leftovers:
- Refrigerate: Mix the butter batter ingredients and store in an airtight container in the fridge. It will stay fresh for up to a week. You can also roll it into a log and wrap it in plastic wrap. Then, slice off a piece as needed.
- Freezing: Place the roll of batter in a freezer bag or freezer-safe container, and freeze for up to three months.
- Defrost: Thaw overnight in the fridge for the best flavor.
Frequently asked questions
If spiced butter rum turns out bitter, the rum may be the culprit. The first thing I always do when making this drink is get a good brand of rum. Then I take a sip to make sure it tastes right for my cocktail. There is no point in doing all the work if the rum doesn’t taste right. I like a dark rum that tastes sort of like caramel with a hint of vanilla. The sugar may also have been overheated or burnt. Do not use boiling water to make the rum mixture.
It is probably because of a temperature difference between the cold cream and the hot rum. The fat in the cream separates and forms visible clumps if you don’t incorporate the cream properly. When the cream turns solid, it separates from the rest of the drink. This also happens with the butter if the beverage cools down after heating. Rewarm it slowly and stir to combine.
If it does not have enough sugar, it can be too thin. With three different kinds of sugar, plus maple syrup, the recipe has plenty of sweetener. Measure it carefully and stir it in as the instructions say. Do not worry about adding too much. If it gets too thick or too sweet, add more water or rum.
Spiced buttered rum can look greasy if it has too much butter or if you use cheap butter with lower-quality ingredients. Use an ice cube or a paper towel to pick up the excess grease. Creaming the butter with the sugar should help to prevent this issue, though. Also, do not use margarine. It will definitely leave a greasy layer and will not taste as good either.
More drinks to try:
Spiced Buttered Rum is the ultimate holiday drink! It is warm, creamy, rich, and buttery, with gorgeous aromas of cinnamon and nutmeg.
- 1 cup butter unsalted
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cup powdered sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 12 oz rum
- Whipped cream
- Sprinkle of cinnamon
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In a large bowl, cream together the butter, sugars, maple syrup, and vanilla with a hand mixer until light and fluffy.
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Add heavy cream, powdered sugar, nutmeg, cinnamon, and cloves. Mix on low speed until combined and smooth.
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Combine 3 tablespoons of the Butter Mixture with 2 oz rum and 1/2 cup hot water. Adjust the batter-to-rum ratio to taste.
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Garnish with whipped cream and cinnamon.
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Serve warm.
How to serve a crowd
Thinking of having a party? Making these cocktails for a crowd is not difficult. It just requires some preparation. The main challenge with this drink is keeping it warm because the butter and cream have to stay hot, or they will start separating from the other ingredients. Drinking a cocktail with a cold piece of butter in it isn’t pleasant.
The best way to do this is to use a slow cooker or crock pot. Put all the ingredients in a slow cooker and set it on high for an hour. Then, add the rum and water. Set it to warm and let everyone serve themselves. Keep a can of whipped cream and cinnamon on the table next to it with the glasses. Another option is to make it ahead of time and refrigerate it.
Mix the butter batter ingredients and store them in an airtight container in the fridge. It will stay fresh for up to a week. You can also roll it into a log and wrap it in plastic wrap. Then, slice off a piece as needed. To freeze, place the roll of batter in a freezer bag or freezer-safe container, and freeze for up to three months.
6 Comments
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Kimberly
Nice! Love that creamy texture and rich flavor!
Katerina @ diethood .com
YES, please! This sounds SO good!!
Toni
I loved that it is so easy to make and tastes so good!!
Sara Welch
What a delicious drink that is perfect for fall! Looking forward to unwinding with this all season long!
Beth
This was so easy to make and tasted so good! Loved the flavor!
Tisha
This is so simple and would make a great holiday drink!