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Best Hot Buttered Rum Batter: Easy Make-Ahead Recipe

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This make-ahead hot buttered rum batter is the unexpected star of every holiday gathering. With a perfectly balanced spice blend and a velvety texture, it’s pure comfort in a mug.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Dark rum (for serving)
  • Boiling water (for serving)
  • Optional: Whipped cream and cinnamon sticks for garnish

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, packed light brown sugar, and powdered sugar together on medium speed for about 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  2. Add the spices and vanilla: Reduce the mixer speed to low and add the ground cinnamon, ground nutmeg, ground allspice, salt, and vanilla extract. Mix until fully combined, about 30 seconds. Scrape the bowl again.
  3. Taste and adjust: Take a tiny dab of the batter and taste it. Adjust sweetness or spice level if desired.
  4. Pack the batter: Using a rubber spatula, scrape every bit of the batter into an airtight container or jar. Press it down firmly to eliminate air pockets.
  5. Chill or freeze: Seal the container and refrigerate. The batter will firm up as it chills. Use immediately or let sit for at least 24 hours for best flavor. For longer storage, freeze for up to 3 months.
  6. When ready to serve: Boil water. For each serving, add 2 heaping tablespoons of the batter to a mug. Pour in 6 ounces (about 3/4 cup) of boiling water. Stir vigorously until the batter is completely dissolved.
  7. Add the rum: Stir in 1.5 to 2 ounces (about 3 to 4 tablespoons) of dark rum. Give it one last stir. Adjust rum or water to taste.
  8. Garnish and serve: Top with a dollop of whipped cream and a light dusting of cinnamon or nutmeg. A cinnamon stick makes a lovely stirrer. Serve immediately.

Notes

The batter can be made ahead and stored in the refrigerator for up to 4 weeks or frozen for up to 3 months. For best flavor, make at least a week before serving. If the batter looks greasy, refrigerate the bowl for 10 minutes and re-whip. Use boiling water at around 200°F for best results.

Nutrition

Keywords: hot buttered rum, buttered rum batter, make-ahead, holiday drink, winter cocktail, spiced rum drink

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