Enjoy friends! If you make this hot buttered rum recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Hot buttered rum dates back to colonial New England. It’s creamy, smooth, and the warm spices infuse it with holiday vibes. (This vegan eggnog is another holiday favourite!) Once you’ve made the hot buttered rum batter, or base, you can keep it on hand and enjoy this buttered rum recipe all winter long! For the Butter Base:
Vegan butter – You can use store-bought or my vegan butter recipe. Brown sugar Vegan vanilla ice cream – Let this soften a bit. I love this homemade vegan ice cream, but store-bought is just fine! Spices – Ground cinnamon, ground nutmeg, and ground cloves. Vanilla extract – Use pure vanilla extract for the best flavour. Salt – Just a pinch!
For the Cocktail:
Butter base Rum – Choose a good quality dark rum; spiced rum works too, but it’s not necessary since we’re already adding spices. Hot water
For the Toppings:
Vegan whipped cream – Use your favourite store-bought variety, or try my coconut whipped cream or cashew whipped cream. Ground cinnamon or nutmeg Cinnamon stick – Optional, for garnish.
