Hot Buttered Rum-The Little Shop of Olive Oils

Hot Buttered Rum


For the Hot Buttered Rum Mix:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt

For the Hot Buttered Rum:

  • 2 oz dark rum
  • 1 tablespoon hot buttered rum mix
  • 1 cup hot water
  • 1 teaspoon Vermont Maple Dark Balsamic Vinegar
  • Whipped cream (optional, for garnish)
  • Cinnamon stick (optional, for garnish)


  • In a bowl, combine the softened butter, brown sugar, powdered sugar, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt.
  • Mix until all the ingredients are well combined. The mixture should be creamy and flavorful.
  • You can store the hot buttered rum mix in an airtight container in the refrigerator for up to a week.
  • In a heatproof glass or mug, add 1 tablespoon of the hot buttered rum mix.
  • Pour in 2 oz of dark rum.
  • Add 1 teaspoon of aged sweet balsamic vinegar to the glass.
  • Heat 1 cup of water until it's steaming but not boiling, and pour it into the glass, stirring well to dissolve the mixture.
  • If desired, top your hot buttered rum with a dollop of whipped cream.
  • Add a cinnamon stick for an extra touch of flavor and decoration.
  • Serve your hot buttered rum while it's still hot and enjoy the cozy warmth and comforting flavors!
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