Spicy Hot Buttered Rum

Spicy Hot Buttered Rum

Here’s a flavorful way to warm up even the coldest of evenings this winter, whether you’re enjoying it alone or serving company. This update on the traditional favorite adds a spiced syrup to the mixture for a warm drink with a bite.
Course Drinks


Buttered Rum

  • 1 ounce Spicy Cinnamon Syrup
  • 1 ounce dark rum
  • 2 teaspoons Fresh lemon juice
  • 1/2 cup Boiling water
  • 1 tablespoon Unsalted butter
  • Cinnamon stick to garnish

Spicy Syrup

  • 4 cups Sugar
  • 24 cardamom pods crushed (1 tablespoon)
  • 4 Cinnamon sticks
  • 2 vanilla beans
  • Pinch of cayenne pepper



  • Add the sugar, crushed cardamom, and cinnamon sticks to a medium sized saucepan.
  • Split the vanilla beans along the length. Scrape out the seeds, adding both seeds and beans to the sugar and spice mixture.
  • Add 4 cups water and stir.
  • Heat to a simmer on a medium-high setting, stirring constantly until the sugar is dissolved.
  • Do not allow it to come to a full boil – just before, remove from heat and add the cayenne pepper.
  • Allow the mixture to sit for about 1 hour.
  • Strain into a bowl, reserving the cinnamon sticks and vanilla beans. Discard the rest.
  • Add the vanilla beans and cinnamon sticks back to the syrup and refrigerate for at least 1 hour before using.

Buttered Rum

  • Add 1 ounce of the syrup, rum, and lemon juice to a mug. Swish together lightly.
  • Pour in boiling water and add butter immediately.
  • Stir until butter is thoroughly melted.
  • Serve immediately with a cinnamon stick garnish.


Note – the recipe for the spicy syrup makes a good deal more than an ounce, so you can save the rest in a bottle or covered container in the fridge for up to 1 month. Use it for cocktails and anytime you want to add sweetness with a little spicy kick – maybe in your morning coffee?
Tried this recipe?Let us know how it was!

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