Hot Buttered Rum
Hot Buttered Rum reminds me of making holiday cookies, since there are similar spices added to butter and brown sugar. Being the youngest child in the family, I was lucky enough to get to eat what was left over on the paddles of the mixing bowl. My version of Hot Buttered Rum uses Chinese Five Spice instead of the traditional cinnamon, cloves and nutmeg. Chinese Five Spice is a blend of cinnamon, cloves, fennel, star anise and Szechuan peppercorns. That gives the batter an extra layer of holiday flavor—especially with the additional cinnamon.
- 1 ½ oz. Dark aged rum
- 2 Tbsp Butter batter
- Hot water
In a mixing bowl, beat softened butter, brown sugar, spices and vanilla until they resemble cookie dough batter.
To store, keep covered in the refrigerator.
Let sit out to get to room temperature before using.
In a tempered mug, add butter batter, rum and hot water and stir.
Garnish with a cinnamon stick.
For the batter:
Debbi Peek is the founder of the Tampa, FL-based consultancy Drink Development by Debbi Peek.
- 1 cup Brown sugar
- 1 stick Butter (softened)
- 2 tsps. Chinese Five Spice
- ½ tsp. Cinnamon
- 1 tsp. Vanilla