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Quick Make-Ahead Hot Buttered Rum Batter – Easy 10-Minute Recipe

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This quick make-ahead hot buttered rum batter comes together in about 10 minutes with simple ingredients. Perfect for holiday parties or cozy nights, it’s a crowd-pleaser that stores in the fridge for up to 3 months.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Dark or spiced rum (for serving)
  • Boiling water (for serving)
  • Optional toppings: cinnamon stick, fresh nutmeg, whipped cream

Instructions

  1. Soften the butter: Take 1 cup unsalted butter out of the fridge about an hour before starting. It should be soft enough to press a finger into. If forgotten, cut into small cubes and microwave in 10-second intervals until soft but not melted.
  2. Combine the sugars and spices: In a medium mixing bowl, add 1 cup light brown sugar, 1/2 cup powdered sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon salt. Stir with a fork to break up lumps.
  3. Add the softened butter and vanilla: Drop the softened butter into the bowl with the sugar mixture. Add 1 teaspoon vanilla extract.
  4. Mix until combined: Using a hand mixer on low speed or a spatula, beat everything together until smooth, fluffy, and uniform in color (about 2 minutes with mixer, 5 minutes by hand). Scrape down sides once or twice. Batter should look like thick, spreadable frosting.
  5. Taste and adjust: Dip a clean finger and taste. Add more cinnamon, brown sugar, or salt as desired.
  6. Transfer to a container: Scoop batter into an airtight container or jar. Press down gently to remove air pockets. Store in fridge for up to 3 months.
  7. To serve a single drink: Boil water. Scoop 2 heaping tablespoons of batter into a mug. Add 1.5 ounces (a standard shot) of dark or spiced rum. Pour 6-8 ounces of boiling water over the top. Stir immediately until batter is completely dissolved.
  8. Garnish and enjoy: Top with a cinnamon stick or fresh nutmeg if desired. Sip slowly.

Notes

The batter is best after sitting in the fridge for at least 24 hours. For a crowd, multiply ingredients and use a slow cooker on warm setting. Use boiling water, not hot tap water, to prevent separation. Stir immediately when adding water.

Nutrition

Keywords: hot buttered rum, make-ahead, holiday drink, easy recipe, 10-minute recipe, buttered rum batter

Find it online: https://platebelle.com/quick-make-ahead-hot-buttered-rum-batter-easy-10-minute-recipe/