Updated October 2026
To make hot buttered rum, beat softened butter with brown sugar and warm spices into a batter, then stir 2 tablespoons of batter with 1.5 to 2 oz of aged or dark rum and 4 to 6 oz of hot water in a mug. The batter keeps in the refrigerator, so you can mix one drink at a time all winter. A 2 oz pour of 80-proof rum makes the drink about 1.33 US standard drinks.
Hot buttered rum is one of the coziest drinks of the cold-weather season: rich, sweet and spiced, like a liquid cinnamon roll. It takes about ten minutes to make a batch of batter, and every drink after that takes less than one. This guide covers the batter, the drink itself, which rum to choose, how to store the batter and a few easy variations.
What hot buttered rum is
Hot buttered rum is a hot toddy built on rum, enriched with butter and sweetened with brown sugar. The butter gives the drink a silky body, the brown sugar adds molasses depth that echoes the rum, and spices such as cinnamon, nutmeg and clove make it taste like the holidays. It belongs to the same family as the whiskey hot toddy; if you prefer whiskey, see our guide to the best whiskey for a hot toddy.
The batter recipe
Our house build. Makes about 1 cup of batter, enough for 8 drinks.
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- A pinch of salt
Beat the butter in a bowl with a fork, spoon or hand mixer until creamy. Add the brown sugar, spices, vanilla and salt, and beat until the mixture is smooth and evenly colored. Dark brown sugar gives a deeper, more molasses-forward drink; light brown sugar keeps it brighter. Spoon the batter into a jar or roll it into a log in plastic wrap.
Making the drink
- Warm a heatproof mug by filling it with hot water for a minute, then pour the water out.
- Add 2 tablespoons of batter.
- Add 1.5 to 2 oz of rum.
- Pour in 4 to 6 oz of hot water, just off the boil, and stir until the batter melts completely.
- Garnish with a cinnamon stick or a grating of nutmeg.
Stir again before each sip; the butter rises to the top as the drink sits. For a richer drink, replace half the water with hot milk.
Which rum to use
Under 27 CFR § 5.147, rum is a spirit distilled from fermented sugar cane juice, syrup, molasses or other sugar cane by-products, bottled at not less than 40% ABV (80 proof). Within that category, style matters:
- Aged gold or dark rum: the classic choice. Oak aging adds vanilla, caramel and spice that stand up to the butter and brown sugar.
- Spiced rum: a shortcut, since the spice is already in the bottle. Many spiced rums are bottled below 40% ABV and are labeled under the flavored spirits rules in 27 CFR § 5.151, which set a 30% ABV minimum. Captain Morgan Original Spiced, for example, is 35% ABV in the US, so the drink will be a little lighter. Cut back on the batter’s spice if you use one. Our guides to mixing spiced rum and Captain Morgan mixers cover the style, and Sailor Jerry vs Captain Morgan compares two popular bottles.
- White rum: works, but the drink will taste thinner and sweeter.
Avoid very high-proof rums in hot drinks. Heat makes alcohol vapor more noticeable, and a strong rum can overwhelm the butter and spice. Use a good everyday bottle rather than a rare sipping rum; for sipping picks, see our sipping rum guide, and for the whole category, the Rum Guide.
Storing the batter
Butter is the base of the batter, so treat the batter the way you treat butter. The USDA says butter is safe at room temperature for short periods but can turn rancid if left out for several days, and its FoodKeeper guidance gives refrigerated butter a shelf life of about one to two months. Keep the batter covered in the refrigerator and use it well within that window; the spices taste best in the first few weeks. Let it soften for 10 to 15 minutes before scooping, or slice coins from a chilled log. For longer storage, freeze the batter in portions and thaw it in the refrigerator.
Variations
- Hot buttered cider: replace the hot water with hot apple cider.
- Maple buttered rum: swap a quarter of the brown sugar for maple syrup.
- Orange spice: add 1 teaspoon of finely grated orange zest to the batter.
- Buttered bourbon: use bourbon in place of rum for a drier, oak-forward drink.
- Zero-proof: skip the rum and use hot apple cider or strong black tea.
Looking for more warm drinks? See the best liquor for hot chocolate, our Christmas cocktails and our Christmas punch recipes for a crowd. More rum ideas are in our Captain Morgan spiced rum recipes.
How strong is a hot buttered rum?
The NIAAA defines a US standard drink as about 14 grams, or 0.6 fl oz, of pure alcohol, the amount in 1.5 oz of 40% ABV spirits.
- 1.5 oz rum at 40% ABV = 0.6 oz alcohol = 1.0 standard drink.
- 2 oz rum at 40% ABV = 0.8 oz alcohol = about 1.33 standard drinks.
- 2 oz spiced rum at 35% ABV = 0.7 oz alcohol = about 1.17 standard drinks.
Topping the drink with hot water does not remove a meaningful amount of alcohol; it mainly dilutes it. Warm, sweet drinks go down easily, so pace yourself and never drive after drinking.
Frequently asked questions
What does hot buttered rum taste like?
Rich and sweet, with brown sugar, butterscotch and baking spice over warm rum. The butter gives it a smooth, creamy texture.
Do you need to refrigerate hot buttered rum batter?
Yes. Keep it covered in the refrigerator, like butter, and use it within the window given above. Freeze it for longer storage.
Can you make hot buttered rum without butter?
You can use a plant-based butter alternative, though the texture will change. Without any fat, the drink becomes a spiced rum toddy.
Is spiced rum good for hot buttered rum?
Yes, and it saves a step. Use a little less spice in the batter, and remember many spiced rums are bottled below 40% ABV.
Why does the butter separate?
Fat rises as the drink sits. Stir before sipping, use water that is hot enough to melt the batter completely, or blend in a little hot milk.
Sources
- 27 CFR § 5.147, rum standards (eCFR / Cornell LII)
- 27 CFR § 5.151, flavored spirits (eCFR / Cornell LII)
- USDA guidance on butter storage and FoodKeeper refrigerated butter guidance, as reported by Safety+Health Magazine (National Safety Council)
- Captain Morgan Original Spiced Rum, US retail listing (Walmart, 35% ABV)
- NIAAA, What Is a Standard Drink?