New This Month

Hot Buttered Rum


This variation on the basic recipe takes advantage of the deep flavor in a good, dark rum, perfectly enhanced by a spiced butter made with brown sugar -- rum's raw material -- and assertive spices such as cinnamon, ginger, and nutmeg. Orange zest adds the exclamation point.

  • Servings: 4

Source: Martha Stewart Living, December 2009


  • 4 ounces (1 stick) room-temperature unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 6 ounces dark rum
  • 3 cups boiling water
  • Fresh orange juice


  1. Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute.

  2. Combine 2 tablespoons spiced butter with 1 1/2 ounces (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour 3/4 cup boiling water over each, and stir. Top each with a squeeze of fresh orange juice.

Cook's Notes

Spiced butter can be refrigerated for up to 2 weeks.

Reviews Add a comment

  • georgenormanpic
    17 DEC, 2017
    Are you sure it isn't 1 1/2 cups of rum? 1 1/2 oz of rum is very very little amount for 4 servings
    • pulelehua2003
      26 DEC, 2017
      So is 3/4 cup water...kinda makes one think the etoh and water and oj are per cup