Apple Cider Hot Buttered Rum Cocktail Recipe

When the air gets that autumn bite, I start craving drinks that are equal parts cozy and warming. One of my go-tos? This Apple Cider Hot Buttered Rum.

It’s a simple blend—spiced apple cider, a pat of butter, and a generous pour of rum. The result is this comforting, slightly decadent drink you can whip up in almost no time.

I like that the ingredients are easy to find. No fancy tricks or bartending skills required, just a few pantry staples and you’re set.

That mix of sweet apple, warm spices, and creamy butter is pretty much made for a quiet night in. Or hey, a little gathering if you’re feeling social.

You’ll see what goes in, how to throw it all together, and what to expect before you even take a sip. There’s something satisfying about the whole process, honestly.

Apple Cider Hot Buttered Rum Cocktail Recipe

I tend to make this when the weather finally cools off. It’s warm, a little rich, and has just enough spice.

The combo of apple cider, butter, brown sugar, and baking spices with dark rum? It’s hard to beat for a cozy night.

Equipment

I keep things pretty basic—less mess, less fuss.

• Small saucepan – for heating the cider and melting everything together.
• Wooden spoon – won’t scratch your pan, which is always a plus.
• Measuring cups and spoons – so you don’t overdo the sugar or spice.
• Heatproof mugs – because hot drinks and regular glassware don’t mix well.
• Small bowl – to mash up the butter, sugar, and spices before they hit the heat.
• Fine mesh strainer (optional) – sometimes I use it if I want the drink extra smooth.

I steer clear of anything not heatproof—one cracked mug was enough for me.

Ingredients

Fresh apple cider makes a big difference here, if you can get it.

• 2 cups apple cider
• 3 tbsp unsalted butter, softened
• 3 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• Pinch of ground cloves
• Pinch of ground ginger
• 4 oz dark rum
• 1/2 tsp vanilla extract
• Cinnamon sticks for garnish (optional)

I always go with unsalted butter—it gives more control over the flavor. Dark rum is my pick for depth, but spiced rum works if you want it sweeter.

Instructions

I start by making the spiced butter mixture. That way, it melts in nice and smooth.

• In a small bowl, mash together the butter, brown sugar, cinnamon, nutmeg, allspice, cloves, and ginger until it’s all combined.
• Warm the apple cider in a small saucepan over medium heat. You want it steaming, not boiling.
• Stir in the butter mixture and let it melt, blending everything together.
• Take it off the heat, then add the vanilla extract and rum.
• Pour into heatproof mugs.
• If you’re feeling fancy, drop in a cinnamon stick. Drink it hot.

I try not to let the cider boil—keeps the flavors brighter and the rum from disappearing.

Notes

Sometimes I make extra spiced butter and stash it in the fridge. It keeps for about a week in a sealed container, which makes future drinks even easier.

If you’re skipping the rum, just add a splash more vanilla. Still tastes rich and spicy, just without the booze.

Want more spice? Let the cinnamon stick hang out in your mug for a bit. The aroma gets better as it cools down.

Tasting Notes

When I take that first sip, the gentle sweetness of the apple cider hits me right away. It just sort of melts into the warmth of the rum, making this feel like a pretty cozy pick for a winter cocktail.

The butter brings a soft, creamy texture that lingers on the tongue. Each sip feels richer, but thankfully, not too heavy.

There’s a mild spice from the cinnamon and nutmeg that comes through. Those flavors instantly remind me of a holiday cocktail I’d want by the fireplace—maybe with a blanket.

The rum is definitely there, but it doesn’t bulldoze everything else. Instead, it adds a bit of depth and a gentle heat that balances out the cider’s fruitiness.

Here’s what stands out with every sip:

• Sweetness: from the apple cider
• Warm spice: cinnamon, nutmeg, and clove
• Creamy texture: from the butter
• Gentle heat: from the rum

The drink still tastes pleasant as it cools, though honestly, I like it best when it’s piping hot. It just feels like one of those rum cocktails that’s meant to be sipped fresh and steaming.