Hot Buttered Rum

Hot Buttered Rum

The base for this buttered rum will last up to 1 month in the refrigerator, so you can enjoy a piping hot mugful whenever the winter chill creeps in.


about 1 cup batter; enough for 10 (6-oz.) servings


  • 3/4 cup firmly packed Domino® Light Brown Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/4 teaspoon lemon rind, finely grated
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • rum (not extract)
  • water, boiling
  • cinnamon sticks (optional)


In a small mixing bowl, blend together brown sugar, butter, lemon rind, cinnamon and allspice. Beat until well combined. Use immediately or cover and refrigerate for up to 1 month.

For each serving, place 1 rounded tablespoon of the butter mixture in a mug. Add 3 tablespoons rum and 1/2 cup boiling water; stir well.

Serve hot buttered rum in mugs with cinnamon sticks, if desired.