Updated: Apr 6
Hot Buttered Rum – also known as a hot toddy – is a delicious, dessert-like rum cocktail with a rich, buttery flavour that is gently spiced and finished off with a twist of orange.
While I wouldn’t consider this a difficult cocktail to make, there are a few extra steps to consider. For this recipe, you will need to make rum butter, which is easy enough. Just consider that if you are planning to serve a few of these at a dinner party, for instance, we recommend that you make your Rum butter in advance. It will keep for up to a week in the fridge.
If you have the time, make a little extra Rum butter and pop it in the fridge, it is amazing when used in baking and a game-changer spread over a good Welshcake.
Have you ever tried a Hot Buttered Rum?
Even if you are not typically a fan of rum, this cocktail is a crowd-pleaser. It’s a nice, caffeine-free alternative to a spiked coffee to finish off a meal or night with friends. Many people also believe that a hot buttered rum helps them fight off winter colds, our very own Julian is a big believer in this, or he’s just looking for an excuse, who knows. I guess if you’re starting to feel a bit under the weather, what do you have to lose, right?
For the spiced butter:
115g - Unsalted Butter
100g - Brown Sugar
1 tsp - Cinnamon
1/2 tsp - Nutmeg
1/2 tsp - Ginger
4 tbsp - Welsh Soul Rum
For the cocktails
700ml - Boiling water
200ml - Welsh Soul Rum
60ml - Orange juice
In a bowl, combine the brown sugar, butter and spices until light and fluffy.
Add 2 tablespoons of the spiced butter mixture into each cocktail glass.
Measure 50ml of rum into each glass and top with 175ml of boiling water.
Stir well to break down the butter.
Add a splash of orange juice and a sprinkling of orange zest.