Making a Rumchata Hot Buttered Rum Cocktail is honestly one of the coziest ways I know to enjoy something sweet and warm at home. This recipe brings together RumChata, spiced rum, good butter, and a handful of pantry spices for a creamy, comforting treat.

I like that I can throw it together in just a few minutes with stuff I usually have on hand. When I want something smooth and comforting on a chilly evening, this is what I reach for.

The flavors stay mild, and the drink isn’t overpowering. It’s honestly a great choice for sharing—friends, family, whoever’s around.

Rumchata Hot Buttered Rum Cocktail Recipe

RumChata Hot Buttered Rum mixes creamy RumChata with spiced butter and dark rum. I keep coming back to this drink for its warmth, easy method, and the way everyone seems to like it.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

A small saucepan is key for melting and mixing the butter, spices, and sugar.
I grab a heatproof glass or mug to serve, since the drink comes out very hot.
A whisk helps blend the butter in so the texture turns out smooth.

Measuring cups and spoons make it easier to get the amounts right.
I usually keep a long spoon handy for one last stir before serving.
If I’m making a few drinks at once, a ladle works for pouring the hot mixture into each mug.

A kitchen towel is smart to have nearby for spills—trust me, it happens.

Ingredients

The ingredient list is short, but every one matters for how this turns out. Here’s what I use:

2 oz RumChata
1 oz dark rum
1 tbsp unsalted butter
2 tbsp brown sugar
1/8 tsp ground cinnamon
Pinch of ground nutmeg
1/2 cup hot water

Instructions

I start by melting the butter in a small saucepan over low heat. Once it’s melted, I add the brown sugar, cinnamon, and nutmeg.
Whisking until the sugar dissolves is important, but I’m careful not to let anything burn. Next, I pour in the hot water slowly, whisking again to get everything mixed up.

Then I take the pan off the heat and stir in the RumChata and dark rum. Doing this off the heat keeps the alcohol from cooking out—and helps avoid any weird curdling with the RumChata.
I pour the drink into a heatproof mug. If I’m feeling fancy, I’ll garnish with a cinnamon stick or a bit of nutmeg.
This is definitely best served right away, while it’s still warm and creamy.

Notes

I always stick with unsalted butter. Salted butter changes the flavor in a way I don’t really like.

The water should be hot, but not boiling, so things mix well and the RumChata stays smooth. If I want a stronger drink, I just add a little more dark rum—if I want it lighter, I use less.

I’ve tried swapping in different spices, like cardamom or ginger, if I’m in the mood for something different. When I make this for guests, I’ll double or triple the recipe and keep it warm on the stove over really low heat.

Just keeping the heat gentle prevents curdling or losing that alcohol flavor. I always give it a good stir before serving so everything stays mixed.

Tasting Notes

First sip of the Rumchata Hot Buttered Rum Cocktail? Creamy and smooth, every time. The texture is rich, almost silky from the melted butter and RumChata together.

I taste cinnamon, vanilla, and the kind of warm spice you get from the RumChata mixing with the butter and brown sugar. The rum adds a gentle caramel note that just fits.

What stands out to me:

Sweetness: Moderate, with brown sugar and vanilla hints
Spice: Definitely there—cinnamon, a bit of nutmeg

Creaminess: Pretty high, thanks to both butter and liqueur
Alcohol: Noticeable, but never overwhelming

This drink just feels warming, especially when it’s cold outside. I love that the butter adds a soft, comforting layer, and the RumChata brings in that subtle dairy-like taste.

After each sip, the spices kind of linger on my tongue. The finish is smooth—not too sweet, not harsh, just right.

Substitute

Sometimes, I just don’t have RumChata around. That’s when I reach for other creamy liqueurs instead.

If I’m skipping the alcohol, I’ll just mix some half-and-half with a splash of cinnamon syrup. Not quite the same, but it works in a pinch.

Honestly, if rum’s not your thing, bourbon or even spiced whiskey can do the trick too.

About the butter—I’ve tried both salted and unsalted. Either is fine, though salted adds a little extra oomph.

Sometimes I switch up the sweetener. Maple syrup or honey instead of brown sugar? Why not. The flavor shifts a bit, but it’s still cozy.

And if dairy’s off the table, almond milk creamer or oat milk creamer steps in nicely. Still creamy, just no milk or cream needed.

Rumchata Hot Buttered Rum Cocktail Recipe