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.