Hot Buttered Rum – A Recipe For Chilly Winter Nights

Heather Dessinger

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buttered-rum-recipe

Note from Mommypotamus: I recently simplified the recipe found in this post using this hot apple cider as a base and wanted to re-share it with you. 

Have you ever thrown some kernels in the air popper, walked away to grab a celebratory glass of wine, and then returned a few minutes later to realize that you forgot to put a bowl on the countertop? Bonus points if you find your pajama-clad kiddos hopping around in your snack while trying to toss it in each others mouths like seagulls.

Ahem.

In my pre-mama days, the holidays most often included a cocktail dress and a slow dance underneath the starry night sky. This year, though, my husband and I are sticking close to home: not eating popcorn off the floor, playing MASH to predict our future, and watching the fireworks our neighbors seem so fond of setting off.

Hot Buttered Rum - A Recipe For Chilly Winter Nights

Oh, and drinking this hot buttered rum as we wrap gifts, because nothing says wouldn’t-change-a-thing like a full mug of buttered bliss!

hot-buttered-rum-recipe

Hot Buttered Rum

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4.34 from 12 votes

Hot Buttered Rum - A Recipe For Chilly Winter Nights

Calories 0kcal
Author Mommypotamus

Equipment

  • linzer cookie cutter set
  • medium pot
  • tablespoon

Ingredients

  • 2 oz rum
  • 2 cups hot apple cider
  • 4 -8 tbsp butter (plus extra for garnish if desired)
  • 1 tbsp maple syrup (you can sub honey or rapadura/sucanat)
  • ¼ tsp cinnamon
  • pinch nutmeg
  • pinch cloves
  • cinnamon stick or star anise (optional - for garnish)

Instructions

  • Place apple cider, 4 tablespoons butter, maple syrup, cinnamon, nutmeg, and cloves in a medium pot and warm over medium heat. Once it reaches the temperature you prefer, remove from heat and add the rum. If you have an immersion blender, blend the mixture right in the pot. If you have a regular blender, transfer the mixture and blend until smooth. Taste and add more butter if desired, then serve. If you have some extra on hand, a cinnamon stick or whole star anise make a lovely garnish. I also add an extra pat of butter, sometimes made into special shapes with this linzer cookie cutter set.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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25 thoughts on “Hot Buttered Rum – A Recipe For Chilly Winter Nights”

  1. So, my question isn’t about buttered rum, but about your air popper…what kind do you have? I’ve been thinking about getting one for a while and want to make sure I choose wisely! 🙂

    Reply
    • Hi Jessica! I wish I had wisdom to offer on this, but we actually have a really old one that isn’t sold anymore. I’ve heard there are some out there that have stainless steel housing, though. Would you like me to ask around on my FB page?

      Reply
    • Have you ever tried a WhirlyPop? It’s a stovetop popper with a pair of metal arms that sweep around the bottom to keep kernels from scorching and keep you from having to shake the pan. You can use with or without oil. We love to pop ours in coconut oil and you can also make your own kettle corn by adding a little salt and sugar!

      Reply
      • I know this is an old post but had to comment on the whirly pop. I have one and love it. I am pretty much grain free but will eat pop corn from time to time as a treat, and have no problem making it for my teenage daughter when she wants a treat. I use organic palm oil from Nutiva, which is not only a great source of vitamin E, but also gives the popcorn a gorgeous color. If I use plenty of palm oil I don’t bother with melting butter…just give a generous sprinkle of himalayan salt. But LOVE my whirly pop…the pop corn is perfect every time!!!

        Reply
  2. Hi Heather… I just bought the cocktails e-book. What a great resource! I’ve been looking for a recipe for homemade worcestershire for ages. This is going to be fun!

    Reply
  3. I like to mix some spices in a glass, pour some boiling water over it, let it steep for a bit, add some rum, a spoon full of coconut oil and some coconut sugar…It tastes great!

    Reply
  4. Is there lower glycemic index sweetener you would recommend for the simple syrup and succeed butter? Thank you for any suggestions!

    Reply
  5. Hello Heather,

    Found your through wellnessmama. You two ladies are amazing!!

    Do you happen to have a source for the 5 star anise?

    Thank you,
    Johnna

    Reply
    • Hi Carmen, I used Appleton Estate. Rum, which is derived from sugarcane, would not contain genetically engineered ingredients unless they come from enzymes used in the fermentation process. I called Appleton Estate and they confirmed that their products are non-GMO. 🙂

      Reply
  6. 5 stars
    I made this to take to an outdoor Christmas party and it was sooo good. I made a big batch and thought it would last much longer than it did! It reminded me of warm apple pie, but not too sweet. It was delicious and warming.

    Reply
  7. Hi! I’m wondering if this would be good without the rum! I recently stopped drinking but love hot buttered rum. Any substitution ideas? Thanks 🙂

    Reply
  8. 5 stars
    I really enjoy your newsletter!!
    You mentioned playing MASH….what is it?
    I think I”m gonna have to try that Hot Buttered Rum recipe!
    I wish you an abundant 2022!
    Lou

    Reply
  9. I love all your posts! (Recently made your moon sand and had some messy fun with my toddler.) My question here is about blending the drink. Does it emulsify eventually? If so, how long does it stay emulsified, or does the melted butter separate from the cider after a while?

    Reply