Hot Buttered Rum Coffee
A twist on a classic holiday cocktail, this Hot Buttered Rum Coffee is a welcome addition for cozy winter days. Serve at your next holiday party with a tray of Christmas cookies or simply take a moment to slow down and enjoy the holiday season!
An Easy Coffee Cocktail
This Hot Buttered Rum Coffee is my twist on a classic hot rum cocktail, with just one main swap – I use coffee instead of water! This could easily become the winter version of mimosas, the perfect accompaniment to brunch with the girls. This is also a wonderfully cozy after-dinner drink on a cold wintry evening!
The traditional hot buttered rum beverage has been around for a long time. With a warmly spiced butter stirred into a hot water and rum mixture, this is a drink that many gravitate to when winter settles in, and especially during the holiday season. It’s pure comfort. Relax and enjoy!
After experimenting with my friend Sandy’s hot buttered rum recipe many years ago, I found my own go-to combination in the form of a coffee drink. I like to serve this Hot Buttered Rum Coffee with a platter of our favorite Christmas cookies. It’s a hit every time!
The spiced butter mixture used in this coffee cocktail smells incredible. With brown sugar and a generous amount of spices (cinnamon, cardamom, nutmeg, and cloves), it’s pretty hard to resist running your finger along the beater for a little taste.
Add in the coffee and a shot of black rum and you have the perfect drink to get you through the holiday season, whether it’s served with brunch or at a party!
What You’ll Need
You’ll need just 5 ingredients and a few spices to make this easy coffee cocktail!
- Unsalted butter – I recommend using a high quality, extra creamy butter for this recipe.
- Dark brown sugar – For rich, flavorful sweetness.
- Spices – Cinnamon, cardamom, nutmeg, and ground cloves, as well as a pinch of kosher salt.
- Black strap rum – My preferred rum for hot buttered rum is Cruzan® Black Strap Rum.
- Brewed coffee – Make sure the coffee is very hot for this recipe. I prefer to use a darker, full-bodied coffee here.
- Cream or half & half – Use whatever you prefer.
- Whipped cream + cinnamon – For garnish!
How to Make Hot Buttered Rum Coffee
This holiday drink is easy (and fun!) to make!
- Make the spiced butter. Cream the butter, sugar, and spices for 3 minutes. Then add a big spoonful of the spiced butter to a glass.
- Assemble the cocktail. Pour in the rum, followed by the coffee. Stir to incorporate. Add cream or half & half – as little or as much as you desire.
- Garnish. Then top with whipped cream and a sprinkle of cinnamon.
Tips for Success
This recipe is so simple, there’s not much that can go wrong!
- Use really good butter. I upped my hot buttered rum game recently by using a higher quality, richer butter, such as Røros Butter. It’s beautifully creamy and flavorful, just the stuff you want to use when swirling butter into a hot cocktail!
- Use the butter at room temperature. If you can, use the butter right away while it’s soft, all whipped and fluffy. It will add an extra level of lusciousness to this drink. If you store the spiced butter in the refrigerator, be sure to remove it from the fridge about 30 minutes prior to making this drink.
- Use Black Strap Rum. A store clerk recommended Cruzan® Black Strap Rum to me. And it really does have the perfect flavor profile for this drink, with warm, delicious licorice and molasses flavors.
Serving Suggestions
Many times I simply stir a bit of cream into my hot buttered rum coffee and call it good. But when I serve this for a special gathering, I like to also offer some freshly whipped cream to dollop onto the top of each cup of coffee. Give the whipped cream a little sprinkle of cinnamon and watch your guests’ eyes light up, grateful for this gift of spiced warmth.
I typically serve these coffee cocktails with a variety of Christmas cookies and treats, like Ginger Molasses Cookies, Snickerdoodles, my mom’s Toffee, or these longtime favorite Peanut Butter Ritz Cookies!
How to Store
You can make the spiced butter ahead of time and keep it stored in the fridge in an airtight container. Since it is essentially just a whipped butter, it will last for at least a couple weeks. Just take it out of the fridge for 30 minutes prior to assembling your hot buttered rum cocktail.
More Drink Recipes:
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Hot Buttered Rum Coffee
Ingredients
- 1 cup unsalted butter at room temperature (I recommend a high quality, creamy butter.)
- 1 cup dark brown sugar
- 2 teaspoons cinnamon
- 1.5 teaspoons cardamom
- ½ teaspoon nutmeg freshly ground is awesome here!
- ¼ teaspoon ground cloves
- pinch of kosher salt
- Cruzan® Black Strap Rum or your own favorite black rum
- your favorite brewed coffee very hot (I prefer a darker, full-bodied coffee for this recipe)
- cream or half & half
- freshly whipped and sweetened cream for garnish
- cinnamon for garnish
Instructions
- In a stand mixer on medium speed, cream together butter, sugar, cinnamon, cardamom, nutmeg, cloves, and salt for 3 minutes. Use immediately (while at its soft & fluffy best!) or store in a covered container in the refrigerator. If storing in the refrigerator, know that the spiced butter will harden – simply take it out of the fridge 30 minutes prior to serving.
- To create a cup of hot buttered rum coffee, place 2 tablespoons of spiced butter in a medium cup. Pour in 2 ounces of rum (use more or less, to your liking). Then pour in coffee to fill the cup. Stir to incorporate/melt the spiced butter. Add a splash of cream or half & half. Garnish with whipped cream and a sprinkle of cinnamon, if desired.
Notes
Nutrition Information:
This post was first published in 2015, and then updated in 2021.
I was so looking forward to this but was very disappointed. I followed the directions but it just didn’t taste right. Not at all what I was hoping for.Â
At work we got in some eggnog fluff! I’m thinking about using it as my whipped cream! Rich and creamy! Can’t wait to give it a try!
YUM!!!!
I will definitely be making this when winter comes! Thanks for sharing!
ENJOY!!!
I used to make it with water as mentioned above. I think this fall coffee has more work to do!
That choice of rum sounds perfect. Is it actually black?
Don’t think I’ve ever seen one that anything other than amber.
The rum is very dark. I hope you like this!!
Rum and caffeine. Sounds like the perfect combo!
I know, right?!?! :)
I’m loving this recipe!!! Have been anxiously awaiting the arrival of Land O Lakes European butter at our local stores but they still don’t have it. I will definitely be making this soon. Thanks Brenda for the suggested rum.
Lovely to hear from you, Wendy. I hope you’re doing great! Def keep an eye out for that butter. It’s luscious! And I hope you like this hot drink!
Wow, this sounds so decadent!! I don’t think I’ve ever had a hot buttered rum but I know I would LOVE it!!
Thank you, Aggie. It’s definitely a fun bevvy this time of year!
I’m in love with European Style butter – it makes all the difference in everything!! And I have no doubt it would take this to a whole new level!! Save me on!
I’ve got a hot toddy with your name written all over it. Thanks, Megan!
I love that you added cardamom!! Yes girl!
It is beautiful in this! Thanks, Liz.
This looks like a total crowd pleaser Brenda! I’m craving one right now!!
Thanks, Lauren. MERRY CHRISTMAS to you!
looks amazing!! Pinned!
Thanks, Alison!