Hot Buttered Rum with Ginger and Cinnamon Recipe

Name: Hot Buttered Rum with Ginger and Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons Ginger Simple Syrup (recipe follows); 1 cup dark rum; 4 cinnamon sticks; 4 cups boiling water; 4 tablespoons Ginger Butter (recipe follows); 4 ounces fresh ginger, thinly sliced; 1/2 cup water; 1/2 cup granulated sugar; (makes 3/4 cup); 3 pieces crystallized ginger, finely chopped (about 2 tablespoons); 1/2 teaspoon ground cinnamon; Pinch of ground cloves; Pinch of freshly grated nutmeg; 1/2 cup (1 stick) unsalted butter, room temperature; (serves 8)

Servings: persons

4 tablespoons Ginger Simple Syrup (recipe follows)
1 cup dark rum
4 cinnamon sticks
4 cups boiling water
4 tablespoons Ginger Butter (recipe follows)
4 ounces fresh ginger, thinly sliced
1/2 cup water
1/2 cup granulated sugar
(makes 3/4 cup)
3 pieces crystallized ginger, finely chopped (about 2 tablespoons)
1/2 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
(serves 8)

1
Divide the simple syrup among 4 heatproof glasses or mugs; add 1/4 cup rum, 1 cinnamon stick, and 1 cup boiling water to each.
2
Stir well.
3
Top each serving with 1 tablespoon ginger butter.
4
Serve immediately.
5
In a small saucepan, bring all ingredients to a boil over medium heat.
6
Cook 2 minutes.
7
Strain the mixture through a sieve, discarding ginger.
8
Store in an airtight container in the refrigerator up to 1 week.
9
In a small bowl, stir ingredients with a fork until thoroughly combined.
10
Shape into a log by rolling in parchment paper or plastic wrap.
11
Chill until firm, about 1 hour, before slicing into eight rounds.

2865

kcal

Calories

277

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons Ginger Simple Syrup (recipe follows), 1 cup dark rum, 4 cinnamon sticks, 4 cups boiling water, and more.

Yes, Hot Buttered Rum with Ginger and Cinnamon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Buttered Rum with Ginger and Cinnamon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions