Total Time
15mins
Prep 15 mins
Cook 0 mins

Only scale down to half at most. It is difficult to scale much farther down and still get the batter to come together. Made this in 2004 xmas and it tasted good, but wished I'd made more and just kept the leftover batter around.

Ingredients Nutrition

Directions

  1. Beat the sugar and butter together until fluffy.
  2. Beat in the spices.
  3. Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.
Most Helpful

My first "Hot Buttered Rum".....but it sure won't be my last! The perfect "warm up" on a cold winter's night. I kept Bill's review in mind when mixing, because I felt it might be a little strong for my taste also. So, I reduced the rum to 1-oz for my serving. It was perfect!! I put the remaining batter in an air-tight container and stuck it in the 'fridge. Thanks, Gay, I'm very glad you shared this one!!

Susie in Texas January 25, 2003

This was absolutely delicious, perfect for a winter night. I reduced the recipe by half (I didn't have a gallon of rum) and saved the rest of the batter. I would recommend cutting the amount of ground cloves in half, but that might just be me, I think they're pretty strong. But well worth having nonetheless!

Bill Gary January 02, 2003

Hey! Good stuff! I've used Trader Vic's all these years, but now I'm switched. Sorry Vic. I've sacraficed a new plastic container for my buttered rum mix. I like having it on hand all year. This is good, and easy. TIP: Make up a double batch. It'll keep forever in the fridge and it's good any time. Summer nights on the patio can get chilly, and mid-winter can be freezing.

Countrywife December 18, 2006

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