Buttered Rum Recipe

Water: The base liquid for the drink, used to dissolve the other ingredients.

Unsalted butter: Adds a rich, creamy texture and flavor to the drink.

Brown sugar: Provides sweetness and a hint of molasses flavor.

Ground cinnamon: Adds warmth and a spicy note to the drink.

Ground nutmeg: Enhances the flavor with its distinct, slightly sweet and nutty taste.

Vanilla extract: Adds a smooth, aromatic flavor that complements the spices.

Dark rum: The star of the drink, providing depth and a robust, rich flavor.

To enhance the flavor of your buttered rum, consider toasting the spices before adding them to the mixture. In a dry saucepan, lightly toast the ground cinnamon and ground nutmeg over medium heat for about 1-2 minutes until they become fragrant. This will bring out the essential oils in the spices and add a deeper, richer flavor to your drink.

• water - Substitute with apple cider: Adds a fruity and slightly tangy flavor that complements the spices and rum.

• unsalted butter - Substitute with coconut oil: Provides a rich, creamy texture and a subtle coconut flavor that pairs well with rum.

• brown sugar - Substitute with maple syrup: Adds a deep, caramel-like sweetness and a hint of maple flavor.

• ground cinnamon - Substitute with pumpkin pie spice: Contains cinnamon along with other complementary spices like ginger and cloves, enhancing the overall flavor profile.

• ground nutmeg - Substitute with allspice: Offers a similar warm, spicy flavor that can stand in for nutmeg.

• vanilla extract - Substitute with almond extract: Provides a nutty, sweet flavor that complements the other ingredients.

• dark rum - Substitute with spiced rum: Adds additional layers of spice and complexity to the drink.

• Allow the buttered rum to cool to room temperature before storing.
• Transfer the cooled mixture into an airtight container or a glass jar with a tight-fitting lid.
• Store the container in the refrigerator for up to 3 days to maintain its rich flavors.
• For longer storage, pour the buttered rum into a freezer-safe container, leaving some space at the top for expansion.
• Seal the container tightly and label it with the date.
• Freeze the buttered rum for up to 2 months.
• When ready to enjoy, thaw the frozen buttered rum in the refrigerator overnight.
• Reheat gently in a saucepan over low heat, stirring occasionally to recombine the ingredients.
• Serve warm, and garnish with a cinnamon stick or a dollop of whipped cream for an extra touch of indulgence.

• Pour the leftover buttered rum into a small saucepan.
• Heat over low to medium heat, stirring occasionally to ensure even warming.
• Avoid bringing it to a boil to preserve the flavors and alcohol content.
• Alternatively, transfer the buttered rum to a microwave-safe mug.
• Microwave on medium power in 30-second intervals, stirring in between, until warmed to your liking.
• For an extra touch, garnish with a sprinkle of ground cinnamon or a cinnamon stick before serving.

• Saucepan: used to bring the water to a boil and mix the ingredients together

• Stirring spoon: essential for stirring the butter, sugar, and spices until they are well combined

• Measuring cups: necessary for accurately measuring the water and rum

• Measuring spoons: used to measure the butter, brown sugar, cinnamon, nutmeg, and vanilla extract

• Mugs: for serving the warm buttered rum

• Stove: required to heat the saucepan and bring the mixture to a boil

Pre-measure ingredients: Measure out the water, butter, brown sugar, cinnamon, nutmeg, and vanilla extract before starting to save time during cooking.

Use a microwave: Melt the butter and dissolve the brown sugar in the microwave to speed up the process.

Batch preparation: Double or triple the recipe and store the extra mixture in the fridge. Simply reheat and add rum when ready to serve.

Preheat water: Use a kettle to boil the water faster than on the stove.