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Hot Buttered Rum | Taste and Tipple

Hot Buttered Rum

The combination of hot water or cider with rum, spices, and butter has been around for centuries but this modern twist includes a decadent topper - Susan Keefe's (Rhubarb & Cod) molasses meringue, torched to toasted marshmallow perfection.

Course Drinks
Cuisine British
Keyword Butter, Hot Buttered Rum, Let's Get Blitzen, Rum
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 1½ oz aged Guyanese rum such as El Dorado 5 Year
  • 1½ oz hot buttered rum batter
  • 6 oz boiling water
  • Garnish: molasses meringue* or whipped cream

Hot Buttered Rum Batter

  • 2 oz gingerbread syrup
  • 2 tbsp salted butter

Gingerbread Syrup

  • 1 cup dark brown sugar
  • 1 cup water
  • 2 tbsp fancy molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add rum and hot buttered rum batter to a warmed Irish coffee mug.
  2. Top with boiling water and stir well.
  3. Garnish with molasses meringue and brûlée with a kitchen torch.

Hot Buttered Rum Batter

  1. In a small saucepan, combine 2 oz gingerbread syrup and 2 tbsp salted butter. Warm over medium low heat, stirring continuously, until mixture is fully combined – about 3 minutes

Gingerbread Syrup

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Fine strain into an airtight container.
  5. Store in the fridge for up to 1 month.

Recipe Notes

*Molasses Meringue courtesy of Susan Keefe, Rhubarb & Cod - Make a ¼ portion of Susan’s molasses meringue to yield enough meringue for at least 4 drinks.