Food & Nostalgia: December 2024

Recipe information

½ stick (¼ cup) unsalted butter

¼ cup packed dark brown sugar

1 tsp. cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground cloves

⅛ tsp. kosher salt

⅔ cup aged dark rum

Combine ½ stick (¼ cup) unsalted butter, ¼ cup packed dark brown sugar, 1 tsp. cinnamon, ½ tsp. freshly grated nutmeg, ¼ tsp. ground cloves, ⅛ tsp. kosher salt, and 2 cups water in a 1½–2-qt. saucepan. Place over medium-high heat and bring just to a boil; reduce heat and simmer, whisking occasionally, about 10 minutes until fragrant and slightly reduced. Remove from heat and stir in ⅔ cup aged dark rum. Serve hot.
Editor’s note: This hot buttered rum recipe was first printed in the February 2006 issue of ‘Gourmet.’ Head this way for more of our best Christmas cocktails →
Tips from readers:
We've used this recipe exclusively for the last 3 years. It's SO easy and delicious. We discovered that the addition of a splash of cream, half & half or a dollop of whipped cream smoothes it out. This year, we swapped the water for oat milk, just to see what would happen. It was SO mellow! New favorite! Also, I melt the butter with the spices before adding the liquid. I think it makes the spices pop a little more. Perfect winter warm-up drink!
delicious as written but even better if you sub half the water with apple cider (reduce sugar) and add a squeeze of lemon. also tossed in some star anise, yum.
Add a splash of cream/half&half to each cup for extra richness!