When the weather turns and the air gets crisp, we know it's time to add our Hot Buttered Rum to the menu. This Wroe family recipe has become one of our most requested cocktails.
The Dry Land Hot Buttered Rum is made with fresh, unsalted butter, dark brown sugar, and classic holiday spices. We float a thickened layer of Longmont Dairy Heavy Whipping Cream on the top for a silky, rich compliment to the sweetness of the cocktail.
Note: Preheating your mug and using boiling hot water is the key to this recipe! We use 8 – 10 oz mugs, so if you use a larger mug, adjust your recipe accordingly.
- 2 TBSP hot buttered rum mix (see below)
- 1 1/2 ounces rum (silver or aged)
- Heavy whipping Cream (See recipe notes).
- Cinnamon or nutmeg (for the garnish on the top)
- Prep your cream by whisking just until it is slightly thickened but still pourable.
- Fill your mug in advance with hot water for a preheat.
- When your mug is nice and hot, dump out the water and refill about 2/3 full with boiling water.
- Add 2 tablespoons of hot buttered rum mix to the mug and stir until mix is dissolved.
- Add your choice of rum (gold and/or silver) and stir gently to mix.
- Top with heavy cream (~1-2 TBSP) by pouring the cream over the back of a spoon and floating it on the top of the drink.
- Dust with grated nutmeg or cinnamon.
Hot Buttered Rum Mix
We like to make the base and freeze it in silicon molds that hold approximately 1 tablespoon each. Use two molds per mug (depending on mug size).
- 1.5 lb. Butter
- 2 cups dark brown sugar
- 1⁄2 tsp. Freshly grated nutmeg
- 1⁄2 tsp. Ground cinnamon
- 1⁄2 tsp. Ground cloves
- 2 dashes of salt
Using a mixer with wire beaters, whip the butter and brown sugar until fluffy/light. Add the spices by sprinkling them on the mixture; whip with mixer until fully incorporated.
Chill; keep in the refrigerator until use (up to 2 weeks) or freeze in silicon molds or tupperware. (or recycled yogurt containers, which seems to fill our freezer)