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Hot buttered rum

  • 5.0 Star
  • Timer Prep 5 min
  • Chart 273.0 cal/
  • Chef hat Easy


Soften the unsalted butter. Zest the oranges. To stir each cup use the cinnamon sticks.


  1. 1 Beat the butter together with the muscovado sugar, ground cinnamon, freshly grated nutmeg, ground ginger, a pinch of cloves and orange zest.
  2. 2 Place 2 tbsp of the mixture into the bottom of a cup or heatproof glass with the dark rum.
  3. 3 Top up with boiling water.
  4. 4 Stir with a cinnamon stick.
  5. 5 Any unused butter will keep well, wrapped in the fridge, for a week or so and is also delicious on hot toast or teacakes.

1 Review

  • Susan

    Why is there a vanilla pod in the picture & not in recipe? Also it says zest the oranges but recipe says one orange?

  • Average per serving
  • Calories 273.0kCal
  • Fat9.3g
  • Saturated5.9g
  • Salt0.01g
  • Carbohydrates19.4
  • Sugar19.4g
  • Protein0.1g
  • Fibre0.2g