Hot Buttered Rum

Hot Buttered Rum //
First, let me just say my entire food blogging career could all come down to something as simple as this. No, not even the cocktail. The butter. More specifically, the Vanilla Bean Butter. Oh sweet baby Jesus. I can’t even explain how amazing this is. I hate myself for not thinking this up on my own. And not discovering it 20 or so years ago.

Given race season starts in a few weeks, maybe it’s a good thing I didn’t know about vanilla bean butter….

Second, after months of bitter cold, dark, dreary days covered with nasty slushy slow that makes roads to icy to ride safely, and trails to wet to ride often, mother nature teased us yesterday and today with freakishly warm temps for February. So help me, if she turns it around and there’s another foot of snow on the ground next Friday, I quit. I will throw it all away and take up marathon knitting. Anyone else ready for spring already?

Lastly, with the Powerball being like a zillion dollars the other day (and kudos to that lucky person who won), there was a lot of chatter at my shop about what you would do with that kind of money. I for one would start traveling immediately. Not sure what else I’d do… but I would see the world.

What would you do with Powerball money?
Hot Buttered Rum //

Hot Buttered Rum

Hot Buttered Rum


  • 4 tbs unsalted butter, softened
  • 1 vanilla bean, split, seeds scraped out, and pods reserved for some other magical recipe
  • 1 1/2 tbs packed dark brown sugar
  • pinch salt
  • pinch cinnamon
  • pinch freshly grated nutmeg
  • 6 oz dark rum
  • 3 cups hot water


Mix the butter with the vanilla seeds, sugar, salt, cinnamon, and mace. Mix well so that it all comes together. Roll into a log, wrap in a plastic wrap and store in fridge until needed. When ready to use, let come to room temperature.

For the Hot Buttered Rum Cocktails: Divide the rum between 4 cups. Divide the water evenly over each, and stir as needed. Slice a bit of butter into each cup and enjoy.

Adapted From

Hot Buttered Rum //

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