Giftable Batch – Makes about 4 cups total Gingerbread Buttered Rum Mix
Quick Summary
This Gingerbread Buttered Rum Mix turns cozy spice into a gift that feels like a hug in a warming winter jar. Molasses, brown sugar, and warm ginger meet a buttery base built for sipping by firelight. It’s a make-ahead, jar-and-share kind of recipe—just add rum and hot water for an instant, seasonally satisfying hot buttered rum.
The Joy of Gingerbread Generosity
I love arriving at a gathering with a gift bag full of cocktail deliciousness. No casseroles, no cheese balls—just something meant to pour, stir, and sip. Watching someone twist the lid off a jar you made, still in their coat, and take that first buttery sip? That’s the reason I batch cocktails. Gifting drinks is equal parts chemistry and affection. It’s personal, practical, and dangerously easy to scale.
When I pick recipes for gifting, they have to check three boxes: taste amazing, hold up in a bottle, and need no fuss. This one hits all three. You can prep it days in advance, portion it in jars, and hand over a ready-made cup of warmth that only needs a splash of rum and hot water.
Gingerbread Buttered Rum Mix
Ingredients
- 2 ⅔ cups unsalted butter softened, not melted
- 2 cups brown sugar
- 2 ½ –3 tsp molasses
- 2 ½ tsp ground ginger
- 1 ½ tsp cinnamon
- ¼ tsp ground clove
- ¼ tsp ground nutmeg
- 3 pinches salt
- ½ tsp vanilla extract optional
Instructions
- Cream butter and brown sugar until light and smooth.
- Add molasses, spices, salt, and vanilla (if using). Mix until uniform and fluffy.
- Portion into 8 oz jars or roll into parchment-wrapped logs.
- Chill to firm before gifting.
- Store refrigerated up to 3 weeks or frozen up to 3 months.
- To serve: Stir 1 Tbsp mix with 1½ oz rum + 4 oz hot water or cider. Top with whipped cream.
Why This Works
This mix captures everything we crave in winter—fat, sugar, and spice, balanced just enough to feel indulgent. The butter’s fat content doesn’t just add richness; it carries aroma, smoothing the rum’s heat and amplifying the baking spice. Molasses ties the flavors together, grounding the sweetness in a darker, slightly earthy depth.
Each spoonful melts into a silky emulsion when hit with hot water, turning a simple pour of rum into something lush and layered. It’s equal parts dessert and nightcap, with the scent of ginger and cinnamon rising like steam from a mug of nostalgia.
Variations & Tips
- Whiskey swap: Try bourbon or spice-infused whiskey for a smokier, oak-driven version.
- Vegan twist: Substitute coconut oil or vegan butter for a dairy-free mix, but be careful, they solidify at slightly different temperatures, and don’t have the same textural feel in the mouth as butter.
- Spice play: Add cardamom for lift or black pepper/white peper for sharper heat to bolster that ginger kick.
- Bartender note: Wrap the jar with a cinnamon stick and handwritten tag—it turns a simple gift into beautiful stocking stuffer.
- Heather’s favorite: pair with a Elijah Craig small batch bourbon and Ginger tea (instead of hot water) to make a truly insane hot buttered bourbon. If you’d rather, use apple cider for an even sweeter version that kids will love (without the spirits of course)!
Gifting Tips for Hot Buttered Rum Mix
Put 1-2 cups in a small mason jar and wrap the top with a festive, seasonal ribbon, using craft twine to add a small cinnamon stick to the bow. Add a handwritten tag and drop it off with a plate of holiday cookies or a batched cocktail for holiday parties.
Pairing / When to Serve
This one belongs to December. Serve it fireside after dinner, as a nightcap during tree-trimming, or package it up for friends with a bottle of rum and a mug. It’s rich, nostalgic, and easy to love straight from the spoon.
