Hot buttered rum is a wonderful winter drink and very moorish. It is both sweet and warm, which is just the kind of comfort you want on the coldest days of the year.
This recipe is straightforward and we don’t claim any credit for it. We have adjusted the quantities to suit a single serving and avoid the need to make more washing up than is really necessary. Try this recipe from BBC Good Food and then tell us that our recipe doesn’t only taste just as good but took you a fraction of the time to make. That is time that could be much better spent experimenting and refining the recipe to your taste.
Adding more butter will add richness and playing around with the spice mix is a great way to experiment. It was a bit nerve-racking drinking something with butter in, it didn’t seem right, but once tried it really is a winner.
Ingredients:
- 50ml dark rum
- 1 tsp butter
- 1 tsp demerara sugar
- Pinch each of cinnamon, nutmeg & allspice
- Water
Method:
- Put all of the ingredients in your Milk Frother and top the level up to the max mark with water.
- Switch the milk frother on and wait until it has finished warming and mixing your drink. Note: If your butter is very cold there is a possibility of the milk frother going out of balance and dancing all over your worktop and spilling the contents. Take a firm grip of it and wait until it all feels a bit more stable.
- Pour into your prewarmed glass.
- Enjoy your Hot Buttered Rum.
Mark’s Top Tip:- Instead of adding all of the spices and dark rum try our Homemade Spiced Rum recipe. Please don’t try this recipe with “We all know it’s not butter”, because it really isn’t butter and wasn’t at all pleasant..