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Best Cozy Make-Ahead Hot Buttered Rum Batter Recipe

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This make-ahead hot buttered rum batter is a cold-weather secret weapon, ready in the fridge for weeks. Simply scoop, stir with hot water or milk, and enjoy a rich, spiced, utterly satisfying drink that feels like a hug in a mug.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (213 g) dark brown sugar, packed
  • 1/2 cup (60 g) powdered sugar
  • 1 tablespoon (8 g) ground cinnamon
  • 1 teaspoon (2 g) ground nutmeg
  • 1/2 teaspoon (1 g) ground cloves
  • 1/2 teaspoon (1 g) ground allspice
  • 1/2 teaspoon (3 g) fine sea salt
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (240 ml) dark rum

Instructions

  1. Soften the butter: Take 1 cup (226 g) unsalted butter out of the fridge at least 1 hour before starting. It should be soft enough that your finger leaves an indentation when pressed gently.
  2. Cream the butter and sugars: In a large mixing bowl, combine the softened butter, 1 cup (213 g) packed dark brown sugar, and 1/2 cup (60 g) powdered sugar. Beat with a hand mixer on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides halfway through.
  3. Add the spices: Sprinkle in 1 tablespoon (8 g) cinnamon, 1 teaspoon (2 g) nutmeg, 1/2 teaspoon (1 g) cloves, 1/2 teaspoon (1 g) allspice, and 1/2 teaspoon (3 g) salt. Beat on low speed until just combined, then scrape the bowl again.
  4. Add the vanilla: Pour in 1 tablespoon (15 ml) vanilla extract and beat on low until incorporated. The mixture will look a bit looser.
  5. Add the rum: Slowly pour in 1 cup (240 ml) dark rum while beating on low speed. Start with a trickle, then increase to a steady stream. Beat until the batter becomes soft and spreadable, about 30 seconds on low.
  6. Transfer to jars: Spoon the batter into clean mason jars, leaving about 1 inch of headspace. Press a piece of plastic wrap directly onto the surface before screwing on the lid.
  7. Refrigerate: Refrigerate for at least 2 hours before using. The batter will firm up as it chills.
  8. To serve: Scoop 2 tablespoons of chilled batter into a mug. Pour in 6-8 ounces of boiling water (or hot milk) and stir until fully dissolved.

Notes

The batter keeps in the fridge for up to 2 weeks or frozen for up to 3 months. For a non-alcoholic version, omit the rum and add an extra tablespoon of vanilla extract (keeps about 5 days in the fridge). For dairy-free, use vegan butter sticks. The batter improves after a day or two in the fridge as flavors meld.

Nutrition

Keywords: hot buttered rum, make-ahead, winter drink, holiday cocktail, spiced rum batter, cozy drink, cold-weather recipe

Find it online: https://cookyep.com/best-cozy-make-ahead-hot-buttered-rum-batter-recipe/