Hot Buttered Rum from Saveur Magazine

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READY IN: 15mins
Recipe by KathyP53

An adaptation of a Trader Vic's recipe. Wonderful!

Ingredients Nutrition


  1. Beat butter and sugar in a bowl with an electric mixer until fluffy.
  2. Add spices and salt and beat again to combine.
  3. Chill buttered rum base until ready to use, up to 2 weeks.
  4. To make one hot buttered rum, put 2 tablespoons of base and 1 1/2 oz. rum into an 8 oz. mug and fill with boiling water.
  5. Stir to melt and mix; serve at once.

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