A Butterscotch Hot Buttered Rum will warm you up over the holidays! Prepare the butter dough ahead of time by mixing cinnamon and spice and everything nice before topping with Spiced Rum and Butterscotch Schnapps. A floating of whipped cream and sundae sauce tops off this festive cocktail.
I’m not much of a tea drinker, but will take this Hot Buttered Rum all through the winter along with a Spiked Pumpkin Latte or Baileys Peppermint Hot Chocolate. It warms you up and has the perfect balance of sweetness and spice.
A nice drizzle (or 3) of Butterscotch Sundae Sauce on top of a heavy floating of whipped cream amps up the flavor even further. Cinnamon sticks always make beautiful garnishments in warm, winter cocktails. I love the idea of having one of these with a plate of no bake, Chocolate Chip Cookie Dough Truffles.
The butter dough is simply made by mixing dark brown sugar with cinnamon, nutmeg, cloves and a bit of vanilla. I recommend making the dough ahead of time so it is ready to be scooped up when the moment strikes after a hard winter’s day.
Just store it in a covered container and use within a couple of weeks for best results. If the dough is a bit firm, you can stick it in the microwave for a few seconds for easier scooping.
You can mix up your Hot Buttered Rum experience by skipping the Butterscotch. A bit of milk or cream mixed in is also optional, but highly recommended. Butterscotch Schnapps just makes everything taste so good. I love adding a shot or 2 of it to my caramel lattes or White Russians. Its like drinking candy which is always a win in my book.
Be sure to check out my Cocktail Page for more great Winter Cocktails to get you through holiday entertaining.
MORE TO LOVE
- 1/2 c. butter; softened
- 1/2 c. dark brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 tsp. vanilla
- 2 tbsp. batter
- 3/4 c. boiling water
- 1 shot Spiced Rum
- 1 shot Butterscotch Schnapps
- 2 tbsp. cream or milk
- whipped cream
- butterscotch or caramel sundae sauce
Beat together the butter and sugar.
Add the cinnamon, nutmeg, cloves and vanilla; beat until smooth.
Store in an airtight container for up to 2 weeks.
Put 2 tbsp. of batter into the bottom of a mug.
Top with boiling water and stir until dissolved.
Add the Spiced Rum, Butterscotch Schnapps and cream; stir until combined.
Garnish with a cinnamon stick, a floating of whipped cream and a drizzle of sundae syrup.