Have you ever had a hot buttered rum? It’s exactly how it sounds – a hot concoction of rum and butter. AKA heaven.
Something about the combination of warm butter and rum tastes like the holidays to me. But it also isn’t Christmas until I’ve listened to the Hanson Snowed In album – it’s been my go-to Christmas CD for over 10 years, it never gets old. Definitely a guilty pleasure (I may or may not be listening to it right now..)
I’ve never tried it, but I think you buy a hot buttered rum mix at the store. Why you would do that, I have no idea… because there is no – NO – substitute for real butter in this drink. It’s essential. I’m no Paula Deen, but I have my own stock of butter hiding away in my fridge at all times.
I decided to make a little improvisation on the classic hot buttered rum and brown the butter first. When you brown butter, something wonderful happens – the flavor of the butter intensifies and it gets nutty and aromatic, almost like toffee.
We blend brown sugar and ample amounts of cinnamon, nutmeg and cloves into the browned butter. That alone should tell you how good this drink will be.
Then we pour in our boiling water and give it a good stir. Last but not least, we top it with a shot of rum. In my opinion, dark rum is the way to go here – it has a robust flavor to compliment the butter.
Even after you give it another stir you still have that lovely layer of butter floating along the top of the drink. In this case, everything is better with butter – and rum.
- ½ cup (1 stick) butter
- ⅔ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp fresh grated nutmeg
- pinch cloves
- pinch sea salt
- 3 cups boiling water
- 6 oz dark rum
- In a medium skillet heat butter over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes.
- Pour browned butter into a medium bowl. Add in brown sugar, cinnamon, nutmeg, cloves and sea salt. Whisk mixture until no clumps remain, about 30-45 seconds. Let mixture rest for 1 minute and whisk again for 30 seconds. Mixture should be smooth and shiny.
- Place 2 tablespoons of butter mixture in a mug. Pour in ¾ cup hot water over the butter and stir to combine. Add in 1.5 oz of rum and stir. Repeat process to fill remaining mugs. Serve warm.