Hot Buttered Rum dates back to the colonial times in America especially in the New England area where hot winter toddies were an early American tradition. Many families had their own recipes utilizing ingredients which were abundant at the time, rum and butter, and it was a practical and luxurious way to keep warm in the cold winter months. It usually combined rum, butter, hot water or cider, a sweetener and various spices usually cinnamon. nutmeg and clove and was especially popular during the holiday season. It saw a renewed interest in the 1940s Tiki era where it was typically served in a ceramic skull mug. Trader Vic provided a recipe for Hot Buttered Rum Batter in his Bartenders Guide consisting of 1 lb. of brown sugar, 1/4 pound of butter, salt and spices of cinnamon nutmeg and clove. It also became very popular in the ski resorts of modern day. I’ve teamed up with BG Reynolds who specializes in tiki mixers, syrups and bitters, and am using their Hot Buttered Rum Mixer. It is so delicious and makes this warming hot toddy so easy to make in minutes without the hassle or mess, just add your own rum and hot water or cider. You can find it at bgreynolds.com. Cheers!
Equipment
- Jigger
- 8 oz Mug
- Hot water Kettle
- Measuring Cup
- Mixing Spoon
- Grater
Ingredients – Serves 1
- 2 oz Hot Buttered Rum Mix (BG Reynolds)
- 1 oz Dark Rum (Denizen)
- 4 oz Hot Water
- Whipped Cream to top
- Grated Nutmeg for garnish
Method
- Preheat your glass by filling it with hot water and let stand for a minute. Dump the water and add BG Reynolds Hot Buttered Rum Mix to glass. Be sure to shake it well prior.
- Add the dark rum.
- Add 4 oz hot water (you can also alternatively use hot apple cider instead)
- Stir thoroughly with mixing spoon.
- Add whipped cream to top.
- Grate fresh nutmeg over the whipped cream. Cheers!
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