Hot buttered rum is a warm winter cocktail perfect for serving at holiday parties or enjoying by the fire! Butter adds richness, while a trio of spices makes it oh-so-cozy.
What Is Hot Buttered Rum?
No, hot buttered rum is not adding a pat of butter to warm rum! Hot buttered rum is a classic winter cocktail that combines rum, cozy spices, and a buttery batter to create a rich, comforting drink.
Hot buttered rum dates back to colonial New England. It’s creamy, smooth, and the warm spices infuse it with holiday vibes. (This vegan eggnog is another holiday favourite!) Once you’ve made the hot buttered rum batter, or base, you can keep it on hand and enjoy this buttered rum recipe all winter long!
Why You’ll Love This Hot Buttered Rum Recipe
- Impress your holiday guests . Hot buttered rum is a festive drink that will wow the guests at your next holiday gathering. Serve it alongside my slow cooker hot chocolate or boozy Christmas spiced eggnog !
- Warm up on a cold day . Nothing beats a warm cocktail on a chilly winter day! Hot buttered rum is the perfect drink to cozy up with by the fireplace.
- Easy to make . This hot buttered rum recipe doesn’t require a bunch of pricy liqueurs or fancy bar equipment—you don’t even need a cocktail shaker!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Butter Base:
- Vegan butter – You can use store-bought or my vegan butter recipe.
- Brown sugar
- Vegan vanilla ice cream – Let this soften a bit. I love this homemade vegan ice cream , but store-bought is just fine!
- Spices – Ground cinnamon, ground nutmeg, and ground cloves.
- Vanilla extract – Use pure vanilla extract for the best flavour.
- Salt – Just a pinch!
For the Cocktail:
- Butter base
- Rum – Choose a good quality dark rum; spiced rum works too, but it’s not necessary since we’re already adding spices.
- Hot water
For the Toppings:
- Vegan whipped cream – Use your favourite store-bought variety, or try my coconut whipped cream or cashew whipped cream .
- Ground cinnamon or nutmeg
- Cinnamon stick – Optional, for garnish.
How to Make Hot Buttered Rum
Mix batter ingredients.
- Prepare the batter . Beat the butter, brown sugar, spices, vanilla extract, and a pinch of salt in a bowl until creamy. Whisk in the softened ice cream.
- Store . Transfer the batter to an airtight container and freeze.
Place batter in mugs.
- Assemble . Add 2 tablespoons of batter to a mug. Pour in 2 ounces of rum, a cup of hot water, and stir.
- Garnish . Add vegan whipped cream and a sprinkle of ground cinnamon or nutmeg, along with a cinnamon stick , if desired.
Tips and Variations
- Make a big batch . If you’re making hot buttered rum for a party, you can easily scale up the recipe by assembling it in your slow cooker and using the keep warm setting for serving.
- Try using apple cider . For a fall variation on the classic, swap the water for hot apple cider.
- Give it some holiday flair . Instead of cinnamon or nutmeg, you can add holiday sprinkles or red and green sanding sugar on top of the whipped cream.
What to Serve With Hot Buttered Rum
Hot buttered rum is the kind of cocktail you serve with dessert. Vegan pumpkin pie and vegan apple pie are always good choices if you’re serving this in the fall or for Thanksgiving , or pair it with holiday cookies like chai sugar cookies , gingersnap molasses cookies , and buttery vegan spritz cookies .
How to Store Leftovers
- Refrigerator : If you have an unfinished mug of hot buttered rum, you can refrigerate it for up to a day in an airtight container or covered in the original mug. Reheat in the microwave before enjoying.
- Freezer : The butter base can be stored in the freezer for up to a month. For easy cocktails in the future, you can freeze it into 1-tablespoon portions in an ice cube tray, then you’ll know you need exactly 2 cubes to make a mug of this hot buttered rum recipe.
More Festive Vegan Drink Recipes
- Spiced Mulled Wine
- Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
- Winter Cranberry Gin Fizz Cocktail (With Cran-Rosemary Infused Simple Syrup)
- Hot Spiced Apple Cider
- Vegan Eggnog (Creamy & Heartwarming)
Ingredients
For the Butter Base:
- ½ cup vegan butter , softened, 115 g
- ½ cup brown sugar , 100 g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup vegan vanilla ice cream , softened but not fully melted, 150 g
- pinch of salt
For the Cocktail:
- 2 tablespoons butter base , per serving
- 2 ounces rum , per serving, 60 ml
- 6 ounces hot water , per serving, 180 ml
Toppings:
- vegan whipped cream
- ground cinnamon , or nutmeg for garnish
- cinnamon sticks , optional
Instructions
For the Butter Base:
- In a medium-sized bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt.
- Beat the mixture until smooth and creamy. Make sure that all the spices are well incorporated.
- Add the softened vegan ice cream and whisk until fully combined.
- Transfer the butter base to an airtight container and store in the freezer for up to a month. The recipe makes about 12 servings.
For the Cocktail:
- Take a heat-safe mug and add 2 tablespoons of the prepared butter base.
- Pour in 2 oz of rum over the butter base.
- Add about 1 cup of hot water and stir well to combine the ingredients.
- Top with vegan whipped cream and garnish with a sprinkle of cinnamon or nutmeg, and a cinnamon stick if desired.
Notes
- Refrigerator : If you have an unfinished mug of hot buttered rum, you can refrigerate it for up to a day in an airtight container or covered in the original mug. Reheat in the microwave before enjoying.
- Freezer : The butter base can be stored in the freezer for up to a month. For easy cocktails in the future, you can freeze it into 1-tablespoon portions in an ice cube tray, then you’ll know you need exactly 2 cubes to make a mug of this hot buttered rum recipe.
Hot Buttered Rum
Ingredients
For the Butter Base:
- ½ cup vegan butter softened, 115 g
- ½ cup brown sugar 100 g
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 cup vegan vanilla ice cream softened but not fully melted, 150 g
- pinch of salt
For the Cocktail:
- 2 tablespoons butter base per serving
- 2 ounces rum per serving, 60 ml
- 6 ounces hot water per serving, 180 ml
Toppings:
- vegan whipped cream
- ground cinnamon or nutmeg for garnish
- cinnamon sticks optional
Instructions
For the Butter Base:
- In a medium-sized bowl, combine the butter, brown sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt.
- Beat the mixture until smooth and creamy. Make sure that all the spices are well incorporated.
- Add the softened vegan ice cream and whisk until fully combined.
- Transfer the butter base to an airtight container and store in the freezer for up to a month. The recipe makes about 12 servings.
For the Cocktail:
- Take a heat-safe mug and add 2 tablespoons of the prepared butter base.
- Pour in 2 oz of rum over the butter base.
- Add about 1 cup of hot water and stir well to combine the ingredients.
- Top with vegan whipped cream and garnish with a sprinkle of cinnamon or nutmeg, and a cinnamon stick if desired.
Notes
- Refrigerator : If you have an unfinished mug of hot buttered rum, you can refrigerate it for up to a day in an airtight container or covered in the original mug. Reheat in the microwave before enjoying.
- Freezer : The butter base can be stored in the freezer for up to a month. For easy cocktails in the future, you can freeze it into 1-tablespoon portions in an ice cube tray, then you’ll know you need exactly 2 cubes to make a mug of this hot buttered rum recipe.
Nutrition
Hot Buttered Rum https://jessicainthekitchen.com/hot-buttered-rum/ November 8, 2024
This vegan corn pone recipe is crispy on the outside, tender on the inside, and absolutely delicious all the way through! If you like cornbread, you’ll love this version!
Corn pone is a Southern favourite, much like cornbread stuffing and cornbread muffins . It’s cooked in a cast-iron skillet, which gives it an absolutely divine texture—browned and crispy where the corn pone touches the skillet, with a tender crumb in the middle. While traditional corn pone is often made with bacon drippings, I swap in vegan butter with delicious results!
Why You’ll Love This Corn Pone Recipe
- Simple one-bowl recipe . The batter is an absolute breeze—just mix the dry ingredients, add the wet ingredients, and you’re ready to bake.
- Delicious flavour . Corn pone is subtly sweet and the taste of corn comes through in every bite!
- Crispy edges and soft center . The cast-iron skillet allows for the perfect balance of crispy edges and a tender crumb in the middle.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cornmeal – I like using yellow cornmeal for its sunny colour.
- All-purpose flour – To make gluten-free corn pone, swap in your favourite gluten-free all-purpose flour blend.
- Sugar
- Baking powder – This gives the corn pone its fluffy texture.
- Salt
- Plant-based milk – Any kind you like as long as it’s unflavoured and unsweetened. My easy homemade cashew milk would be a great choice.
- Coconut milk – Use full-fat coconut milk .
- Vegan butter – I like to use my homemade vegan butter , but store-bought is also fine.
How to Make Corn Pone
Mix dry ingredients.
- Mix the dry ingredients . Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Add the wet ingredients . Stir the two milks and 1 tablespoon of melted vegan butter into the dry ingredients; let rest for 15 minutes .
- Preheat your skillet . Place a cast iron skillet into a 375ºF oven for 5 to 10 minutes to preheat . Once hot, grease the skillet with the remaining melted vegan butter.
Pour batter into preheated skillet.
- Bake . Pour the batter into the skillet and bake for 20 to 25 minutes, or until the top is golden and the edges are browned.
- Finish . Slice and serve with additional butter.
Tips for Success
- Mix just until combined. Stir the wet and dry ingredients until just combined. Overmixing can lead to a tough texture, which is not ideal for corn pone.
- Let the batter rest . This is super important! Allow the batter to rest before baking. The rest time helps the cornmeal absorb the liquids, leading to a more cohesive and tender corn pone.
- Don’t skip preheating the skillet . A preheated cast-iron skillet is what creates those beautifully crispy edges! It also helps the batter cook evenly.
What to Serve With Corn Pone
Anything you’d serve with cornbread is great with corn pone too!
- Try it with Southern favourites like baked vegan mac and cheese or coleslaw .
- It’s also delicious with comfort foods like sweet potato and black bean chili or vegan pumpkin chili .
- Or, showcase it at your holiday meal next to traditional favourites like vegan turkey , garlic mashed potatoes , and balsamic roasted vegetables .
How to Store Leftovers
- Room temperature : Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator : Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freezer : Corn pone can be frozen for up to 3 months tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
More Vegan Southern Food Recipes
- Vegan Fried Chicken
- Southern Sweet Tea
- Buttermilk Pie
- Biscuits and Gravy
- Candied Yams
Ingredients
- 1 ⅔ cups cornmeal , 250 g
- 2 tablespoons all-purpose flour , or gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk , 230 ml
- ½ cup canned coconut milk , full-fat
- 4 tablespoons melted vegan butter , divided
Instructions
- Preheat your oven to 375°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Pour plant-based milk, coconut milk, and 1 tablespoon melted vegan butter to the dry ingredients, stirring until just combined. The mixture will be a bit runny; let it rest for 15 minutes.
- Place a cast iron skillet in the preheated oven for about 5-10 minutes. Then grease it with remaining 3 tablespoons of melted vegan butter.
- Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are nicely browned .
- Serve immediately with additional vegan butter.
Notes
- Room temperature : Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator : Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freezer : Corn pone can be frozen for up to 3 months, tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
