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Hot buttered rum

Jonathan Goodall / 02 October 2015

Jonathan Goodall shares the recipe for hot buttered rum, a 17th century variant of hot toddy that's perfect for cold winter nights.

Hot buttered rum
Hot buttered rum has been a popular winter drink for hundreds of years

Hot buttered rum is a smooth, spicy variant on the classic hot toddy, the kind of nightcap that makes you want to go to bed early.

Serves: 1

Ingredients

  • 1 small slice of unsalted butter
  • 2 tsp brown sugar
  • Grated nutmeg to taste
  • Ground cinnamon to taste
  • 50ml (1½fl oz) dark or golden rum
  • Dash of vanilla extract (optional), plus vanilla pod to serve (optional)

Method

In a sturdy glass, mix the butter, sugar and spices until creamy. 

Pour in the rum and an equal measure of hot water, plus the vanilla extract, if using. 

Stir and serve.

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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Jonathan Goodall

Wine writer Jonathan Goodall has contributed to Saga Magazine since 2008.