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Orange & Vanilla Hot Buttered Rum

Orange & Vanilla Hot Buttered Rum
  • Meal


  • Cusine



8 tablespoons unsalted butter, room temperature

1/2 cup packed dark brown sugar

1 tablespoon orange zest

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch ground cloves

Pinch salt

6 ounces dark rum

3 cups near-boiling hot water

Cinnamon sticks for garnish


Make the compound butter: In a stand mixer with a beater attachment or using a hand mixer, beat together the butter, brown sugar, orange zest, vanilla, spices, and salt until light and fluffy. (If making ahead, transfer the butter to an airtight container and refrigerate until needed.) Make the hot buttered rums: Divide the butter between four mugs (3 to 4 tablespoons per mug). Add 1 1/2 ounces of rum per mug and then top with hot water. Stir together until the butter and sugar melt. Garnish with cinnamon sticks and enjoy while hot!