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–+ servings
hot buttered rum in a glass mug with a cinnamon stick as garnish

Gingerbread Buttered Rum Mix

Heather Wibbels
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.
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Prep Time 15 minutes
Course Drinks
Cuisine cocktail
Servings 16

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.
Keyword buttered rum mix, hot buttered bourbon, hot buttered rum, hot toddy
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