As the seasons change, and the weather outside cools down a cocktail that will warm the tummy and soothe the heart is in order. A Hot Buttered Rum is a much maligned drink. Frequently poorly executed can be off putting for life. Here is a recipe that will become a seasonal favorite forever. At the end of your holiday meal just say 'no' to that slice of pie and savor a warm mug of this aromatic concoction. I have included my optional flavor enhancers to keep the annual event ever changing. Good spices are the key to great flavor, only use the very best ingredients.

1 lb. Brown Sugar

1/2 lb. Softened Butter, salted
1 tsp. Ground Nutmeg
1 tsp Ground Cinnamon, Saigon Cinnamon from Williams Sonoma is the BEST
1 tsp. Ground Cloves
1 tsp. Ground Cardamom
1 tsp. Vanilla Extract, Madagascar Vanilla is the best

Blend all ingredients thoroughly in a bowl. Store in a tightly sealed container and refrigerate for future use.

To make one cocktail take 2 tablespoons of Hot Buttered Rum batter and place in a heat proof mug or Irish Coffee glass. Add 6 oz. very hot water and stir to melt batter. Pour in 2 oz. dark Rum, I use Myers. Top with a dollop of fresh whipped cream and a dusting of cinnamon.


Substitute the Rum with Coffee Liquor, such as 'Firelit' by St. George Distillery

Substitute the Rum with Godiva Chocolate Liquor
Substitute whipped cream with a scoop of Vanilla Ice Cream
Substitute whipped cream with a scoop of Butter Pecan Ice Cream

Enjoy Responsibly With Friends!