Hot Buttered Rum

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Thick-walled ceramic mugs (8-10 oz)
• •Microplane or nutmeg grater
• •Kettle for boiling water

Instructions

1. 1

   Cream butter and sugar

   Place the softened butter in a large bowl. Using a hand mixer or stand mixer, beat on medium speed until pale and fluffy, about two minutes. Add the brown sugar gradually, beating after each addition until completely incorporated. The mixture should be smooth and creamy, with no sugar granules visible when you rub a bit between your fingers.

   Butter temperature matters here. Too cold and it won't cream properly. Too soft and your batter will be greasy. It should yield to gentle pressure but still hold its shape.
2. 2

   Add honey and spices

   Pour in the honey and beat until fully combined. Add the cinnamon, nutmeg, allspice, cloves, and salt. Beat on low speed until the spices are evenly distributed throughout. The batter should smell like Christmas morning and look like caramel-colored frosting.

3. 3

   Finish with vanilla

   Add the vanilla extract and beat one final time until everything is uniformly blended. Taste the batter. It should be intensely sweet and spiced, almost overwhelming. This is correct. The hot water and rum will mellow everything out. Transfer the batter to a container with a lid. You now have enough for about sixteen drinks.

   This batter keeps refrigerated for up to two weeks. Let it soften at room temperature for thirty minutes before using, or it won't melt properly into your drink.
4. 4

   Warm your mugs

   When you're ready to serve, fill your mugs with hot tap water and let them sit for a minute or two while you prepare the drinks. Cold ceramic steals heat from the drink the moment it's poured. Pour out the warming water just before assembling.

5. 5

   Assemble the drinks

   For each serving, place two tablespoons of the spiced butter batter in a warmed mug. Add one ounce of dark rum. Pour in half a cup of boiling water. Stir vigorously until the butter melts completely and the surface becomes glossy and golden, with small pools of butter floating on top. That's what you want to see.

6. 6

   Garnish and serve

   Grate fresh nutmeg over the top of each drink. Add a cinnamon stick if you like. Serve immediately while steam still rises from the mug. This is not a drink that waits. The butter will solidify if it cools too much, and nobody wants to drink that.

   For a crowd, keep a kettle of water at a gentle boil and let guests assemble their own. Set out the batter, rum, and mugs buffet style. Southern hospitality means making everyone feel welcome to have seconds.

Chef Tips

• •The rum makes or breaks this drink. At Lagniappe, we use an aged dark rum with notes of molasses and vanilla. Avoid spiced rums because you've already got your spices in the batter. The rum should taste like itself, not like a candle.
• •For non-drinkers or the children, this batter works beautifully with hot apple cider instead of rum and water. Same proportions, same technique, same warmth in the belly.
• •Dark muscovado sugar instead of regular brown sugar deepens the flavor considerably. It has more molasses and a slight mineral quality that pairs beautifully with aged rum. Worth seeking out.
• •If you're serving a crowd, double or triple the batter recipe. It keeps well, and you'll be the one everyone visits during the holidays. Trust me on this one.

Advance Preparation

• •The spiced butter batter can be made up to two weeks ahead and stored refrigerated in an airtight container. Bring to room temperature before using.
• •For gifting, roll the cold batter into a log using parchment paper. Slice into rounds. Package with a bottle of good rum and instructions. Best gift you'll ever give.
• •Freeze the batter for up to three months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)