Hot Buttered Rum with Spiced Whipped Butter
This cozy hot buttered rum combines dark rum, boiling water and a homemade spiced butter batter with brown sugar, cinnamon, nutmeg, cloves and a hint of fresh Sumo Citrus zest. The make-ahead batter is perfect for warming winter evenings and holiday entertaining.
Equipment
- 1 electric hand mixer
- 1 kettle for boiling the water
Ingredients
Spiced Butter Batter
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 tsp finely grated Sumo Citrus zest
- 1/2 tsp teaspoon ground cinnamon
- pinch of nutmeg
- 1/4 tsp vanilla extract
- Pinch of salt
For One Cocktail
- 1 1/2-2 oz dark rum
- 1 oz Sumo citrus juice
- 1 heaping tablespoon Sumo Citrus butter batter
- 5-6 oz boiling water
- 1 cinnamon stick, optional, for garnish
Instructions
Make the Spiced Butter Batter
- Add the softened butter and brown sugar to a bowl. Beat until smooth and creamy.
- Mix in the Sumo Citrus zest, cinnamon, nutmeg, vanilla and salt until completely incorporated.
- Transfer to an airtight container and refrigerate for up to 3 weeks.
Make the Hot Buttered Rum
- To a heat proof mug, pour in the rum, citrus juice and boiling water.
- Add 1 heaping tablespoon of the butter batter and stir well until the butter melts completely and the drink becomes glossy and fragrant.
- Finish with a cinnamon stick, if desired. Serve hot.
Notes
Rum: Dark rum gives this cocktail its rich, warming flavor.
Water: Use 4 ounces for a richer drink or 5 ounces for a lighter one.
Citrus: Sumo Citrus adds a subtle aromatic twist. You can omit the zest and juice if you prefer a more traditional hot buttered rum.
Storage: Keep the batter refrigerated in an airtight container for up to 3 weeks. Use a clean utensil each time you scoop some out.
Serving: Stir thoroughly so the butter batter melts and incorporates into the hot liquid.