Cozy Coffee Hot Buttered Rum

This coffee hot buttered rum is the coziest, dreamiest winter cocktail. It’s made from scratch with homemade batter, hot coffee, fresh whipped cream, and warm spices. Save this recipe for Christmas morning, holiday parties, and lazy Sunday nights.

Now that we are days away from Christmas, I am in full cozy, winter wonderland, cookie mode. But before I make my husband hide my laptop and hibernate for the rest of the year, I had to share just one more little recipe with you all!

This year, we’ll be having Christmas breakfast at Marc’s family’s house, and my contribution is hot buttered rum. This is one of my go-to holiday drinks along with cinnamon hot chocolate and Norwegian gløgg, of course.

This buttered rum is a traditional holiday cocktail that is rich, sweet, spicy, and beyond cozy! But, in this recipe we’re using coffee instead of hot water, because well, when don’t I add coffee? It basically makes it a morning drink which means it’s perfectly acceptable for Christmas brunch. Let’s make it!

Why you’ll love this coffee rum cocktail

A few years ago, I went to a party that had a hot buttered rum bar and I’ve been obsessed with them ever since. This is a recipe that I’ve developed over the past few holidays and it’s by far my favorite! Also, instead of hot water, we’re using coffee because it adds so much extra flavor and coziness.

• This recipe is sweet, spicy, and boozy.
• If you’re a coffee fan, you’ll love this cocktail!
• The recipe comes together in just a few minutes.
• This cocktail is amazing for parties, holidays, & cold winter nights!

The ingredients

The batter

• Unsalted butter – this will add a rich flavor to the cocktail. It’s also key for the signature butterscotch flavor! I use unsalted butter but salted butter would work too. Just don’t add additional salt!
• Brown sugar – for sweetness and caramel flavor. I like dark brown sugar!
• Spices – cinnamon, cardamom, ginger, nutmeg, and cloves will add spice and warmth to the batter.
• Salt – I use Morton’s Kosher salt to offset the sweetness of the batter.
• Vanilla – for just a little extra flavor. Make sure you’re using 100% pure vanilla extract.

The cocktails

• Coffee – pick a coffee with flavor notes like nuts, chocolate, or caramel. Use a good-quality coffee too – it will make a huge difference in the flavor of this cocktail!
• Rum – a splash of spiced rum makes this drink perfectly boozy.
• Half-and-half – this is optional but I like adding a bit for creaminess.
• Whipped cream – for topping the cocktails. This is also optional!

Ingredient Variations

• Sweetener – feel free to replace some of the brown sugar with maple syrup or honey.
• Spices – any warm spices can be added to the batter! Allspice, anise, mace, etc.
• Coffee – decaf coffee or even plain hot water work as well.
• Rum – try dark rum or bourbon instead.
• Dairy-free – replace the butter with your favorite dairy-free butter.

How to make this drink

To make the batter

1. In a small bowl, mix together the butter and brown sugar until it’s smooth.
2. Then, add the cinnamon, cardamom, ginger, nutmeg, cloves, salt, and vanilla.
3. Mix everything together until it’s very smooth.

To make the cocktails

1. Add the batter and rum to a mug.
2. Then, pour the coffee into the mug and stir until the butter is melted.
3. Mix the half-and-half into the coffee. Lastly, add whipped cream and enjoy!

Serving ideas

I make these buttered rums for pretty much every single winter event. They’re always a hit, especially when it’s chilly out. They’re lovely for brunch parties, Christmas movie nights, after-dinner drinks, or holiday parties!

• Top the buttered rums with whipped cream and spices.
• Rim the glasses with cinnamon sugar.
• Garnish the drinks with cinnamon sticks or star anise.
• Divide the batter into small jars and gift it to friends.
• Set up a buttered rum bar for a party or the holidays!

Storing, make-ahead, & freezing

To store leftover batter, spoon it into an airtight container. Refrigerate the batter for up to 2 weeks. This is also a great make-ahead option!

To freeze the batter, use a #40 cookie scoop to scoop the batter into mounds on a parchment-lined sheet pan. Freeze the sheet pan until the batter pucks are solid, about 1-2 hours. Then, pop the frozen batter in a zipper bag and freeze for up to 3 months. To make the cocktails, pop a buttered rum puck in a mug and microwave it in 30 second increments until it’s melted. Make the cocktail and enjoy!

To make a big batch for a crowd

Making this coffee rum cocktail for a crowd? You can make it in a slow cooker for easy serving. Here’s how!

1. Mix the batter and brewed coffee in a slow cooker.
2. Set the slow cooker to WARM and stir it well to make sure everything is mixed.
3. Then, ladle the coffee into mugs. Add a shot of rum, half-and-half (if you want), top with whipped cream, and enjoy!

Helpful tools

• Coffee maker or Chemex
• Kitchen scale or measuring cups
• Hand mixer or rubber spatula
• Jigger & cocktail spoon

Tips & tricks

• Use good-quality butter and coffee. They’re the main flavors in this cocktail, so good-quality stuff makes a big difference!
• Make sure the butter is room temperature. You want the butter and sugar to mix together like you would with cookie dough.
• Add more or less batter to taste. If you prefer less sweet cocktails, use less batter. If you like sweeter cocktails, use more.
• Fresh spices make a huge difference in this drink! I recommend using freshly-ground spices (or at least new spices) for the best flavor.

More holiday drinks

Holiday Mai Tais
Ginger Tea Hot Toddies
Eggnog White Russians
Cadillac Cranberry Margaritas
Winter Sangria with Pears & Pomegranate

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the day – I’ve Got My Love to Keep Me Warm by Ella Fitzgerald & Louis Armstrong