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.
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.