Creamy Hot Buttered Rum


If you live in the Midwest (like I do) or anywhere it gets below freezing in the winter, you are probably like me and take any chance to have cozy days inside by the fire with a warm mug of (insert your favorite beverage here).  I have only ever had Hot Buttered Rum once when I visited Colonial Williamsburg, it was pretty good. This recipe definitely isn’t the same but it’s just as tasty.

I will include the full detailed recipe in this post below, but for now, here is my account of making hot buttered rum. There aren’t many tips I need to add to this recipe as it’s very easy to make. However, I would recommend serving with a spoon as some of the spices settle to the bottom after a while.

If you don’t end up using all of the drink mixture you can save in the freezer for a later date! This recipe makes about 6-8 servings; it was quick and very easy to make (my favorite kind of recipe).

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If you use different ingredients or have any tips to add feel free to leave me a comment!


What you will need:

  • 1/4 c. Butter, Softened
  • 1/4 c. Brown Sugar
  • 1/4 c. Powdered Sugar
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 c. Vanilla Ice Cream, softened
  • Captain Morgan Spiced Rum


  • Whipped Cream
  • Nutmeg and Cinnamon


  1. Cream butter, brown sugar, and powdered sugar together. Next, stir in cinnamon and nutmeg. Add the softened ice cream and beat.
  2. Add 2 Tbsp. of drink mixture in each serving mug. Add rum, (1 shot/ 1 oz. = 1 serving). Add 3/4 cup of boiling water and stir together.
  3. Garnish with whipped cream and spices.
  4. Enjoy!

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