Bring these hot orange and vanilla rums to your next holiday party! Easy to do for a crowd.
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Every winter I’m amazed at how many people have never had a hot rum with butter.
To spread the word, hot buttered rums have become my standard contribution to holiday parties and potlucks. I just make an extra large batch of spiced butter beforehand, grab a bottle of dark rum and off we go.
As soon as I arrive I boil water and a few minutes later the first cups filled with butter are ready. The room fills with the scent of cinnamon, orange and vanilla.
It’s impossible to resist, and almost everyone who tries it asks for the recipe.
Traditional butter rums are simply flavored with cinnamon and brown sugar. But I think the addition of orange zest and vanilla really makes this cocktail stand out.
Of course, feel free to tinker with the recipe to create your own version! Lemon zest, cardamom, orange bitters, or even swapping out the rum for brandy or rye are fantastic alternatives.
Hot rum with orange and vanilla
Good quality dark rum is really the key here. You don’t have to pay a lot of money for a good bottle; Just avoid anything in a plastic jar. (I find Mount Gay to be a tasty and affordable option.)
The compound butter will keep in an airtight container in the fridge for several weeks, and the flavors will only intensify over time. I often make a large batch a few days before a party so it smells the best.
Scale this recipe for larger crowds.
ingredients
- For the orange vanilla butter:
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8 tablespoons (1 stick) unsalted butter, room temperature
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1/2 cup packed dark brown sugar
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1 tablespoon of orange zest
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1 teaspoon vanilla extract (or the seeds from 1/2 vanilla bean)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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Puree ground cloves
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pinch of salt
- Serve:
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6 ounces dark rum
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3 cups of almost boiling hot water
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Cinnamon sticks for garnish (optional)
method
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Make the compound butter:
In a stand mixer fitted with a mixer attachment or with a hand mixer, cream together the butter, brown sugar, orange zest, vanilla, spices and salt. (If making ahead, place the butter in an airtight container and refrigerate until needed.)
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Make the hot buttered rums:
Divide the butter between four cups (3 to 4 tablespoons per cup). Add 1 1/2 ounces of rum per mug, then top up with hot water. Stir together until the butter and sugar melt. Garnish with cinnamon sticks and enjoy hot!
