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hot buttered rum batter - featured image

Best Make-Ahead Hot Buttered Rum Batter Recipe (Easy)

  • Author: Sarah Wasserman
  • Total Time: 4 hours 10 minutes (includes chilling)
  • Yield: 16 servings 1x

Description

This make-ahead hot buttered rum batter is a cozy, comforting drink mix that you can whip up in minutes and keep in the fridge for weeks. Perfect for cold nights, holiday gatherings, or a quiet evening at home.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 cup (240ml) dark rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 6–8 ounces (180-240ml) hot water, apple cider, or milk (for serving)
  • Whipped cream or a cinnamon stick, for garnish (optional)

Instructions

  1. Soften the butter: Take 1 cup (2 sticks) of unsalted butter out of the fridge at least 1-2 hours before starting. It should be soft enough to press a finger into easily, but not melted.
  2. Mix the dry spices: In a small bowl, combine 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice. Whisk together with a fork and set aside.
  3. Cream the butter and sugars: Place the softened butter in a large mixing bowl. Add 1 cup packed dark brown sugar and 1/2 cup granulated sugar. Using a hand mixer on medium speed, beat for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  4. Add the spices and salt: Sprinkle the spice mixture and 1/2 teaspoon fine sea salt over the creamed butter and sugar. Beat on low speed just until combined, about 15 seconds.
  5. Pour in the rum and extracts: With the mixer on low speed, slowly pour in 1 cup dark rum. Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract (if using). Beat until smooth and glossy, about 30 seconds.
  6. Scrape and stir: Use a rubber spatula to scrape down the sides and bottom of the bowl. Give the batter a few final stirs by hand to ensure even mixing.
  7. Transfer to a jar: Spoon the batter into a 16-ounce glass jar or container. Press down gently to remove air pockets, leaving about 1/2 inch of headspace. Seal tightly.
  8. Chill for at least 4 hours (overnight is best): The batter needs time to firm up and for flavors to meld. It will keep in the fridge for up to 3 weeks.

Notes

The batter actually gets better after a day or two in the fridge. For a non-alcoholic version, replace the dark rum with 1 cup of strongly brewed chai tea (cooled) or apple cider, and add 2 tablespoons of cornstarch to thicken. Do not freeze the batter as it will become grainy.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Beverage
  • Cuisine: American

Nutrition

  • Serving Size: 2 tablespoons batter
  • Calories: 180
  • Sugar: 17
  • Sodium: 95
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 18

Keywords: hot buttered rum, make-ahead, holiday drink, winter cocktail, rum batter, easy recipe

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Find it online: https://flavorfullrecipes.com/best-make-ahead-hot-buttered-rum-batter-recipe-easy/