Gingerbread Hot Buttered Rum RecipeGina Matsoukas | Running to the Kitchen
Gingerbread Hot Buttered Rum tastes like a warm gingerbread cookie. Only with a little kick!
In my head, Christmastime is a fully decorated house (thanks to my Christmas décor hoarding mom, I’ve been fully stocked with enough Christmas paraphernalia to decorate at least two trees and probably a 5,000 square foot house since the first year of marriage), a roaring fire, cozy sweatpants, chestnuts roasting in the old weathered pan I have from 3 generations ago, the original Scrooge playing in the background and a warm cup of something spiked in my hand.
Of course, the reality is far from that. No matter how much I try, pulling out all 25+ (I’m not even exaggerating) boxes of decorations from the attic and lugging them around the house to decorate never fully happens. I consider it a success if we just get a tree up. Chestnuts… haha. At best, they’re get roasted in the oven (or made into delicious honey vanilla chestnut spread), but not getting all toasty over an open fire.
Scrooge might get watched if I can convince Ulysses to put his reruns of X Files on hold (90s television was just SO bad). The only thing I’m on point with is the sweatpants. Priorities, obviously.
This year though, I’ll be able to add another thing to that list because I’ve found that perfect “warm cup of something spiked” and I pretty much want to drink it every night. Usually, warm spiked drinks involve coffee and to be honest, I don’t get that because how the heck are you supposed to go to bed after downing a glass of coffee? I’m one of those people that reserves coffee for mornings and mornings only. It just has no place in my life after 12pm. Rum however, that I can get down with at night.
Hot buttered rum, if you’ve never tried it is quite the cozy winter drink as is. Adding molasses and gingerbread spices to it though makes it absolutely perfect for the holidays and the whole thing really couldn’t be easier. Just mash up some butter, sugar and spices and add it to a glass of rum and hot water. Boom, instant (boozy) holiday cheer.
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Gingerbread Hot Buttered Rum Recipe
- 4 tablespoons Unsalted Butter, At room temperature
- 1 1/2 tablespoons Molasses
- 1 1/2 tablespoons Brown Sugar
- pinch of Ground Ginger
- pinch of Ground Cinnamon
- pinch of Ground Cloves
- pinch of Kosher Salt
- 4 ounces Dark Rum
- 2 cups Hot Water
- Combine the butter, molasses, sugar and spices in a small bowl. Mash and whisk until well incorporated.
- Stir together the rum and water.
- Place a heaping tablespoon of the butter mixture into a glass rimmed with sugar and cinnamon (optional).
- Pour the rum and water mixture into the glass and stir until the butter is dissolved.
- There may be a little of the butter mixture leftover, it can be stored in an airtight container in the refrigerator for about a week for more drinks.
- Gina Matsoukas
- 12 Days of Cocktails
- 12 Days of Cocktails, Cocktails, Rum, Ginger, Easy, Holidays, Christmas, Party Food
- Related Recipes:
- 12 Days of Cocktail Recipes, Cocktail Recipes, Rum Recipes, Ginger Recipes, Easy Recipes, Holiday Recipes, Christmas Recipes, Party Food Recipes
- Recipe Yields:
- 2 servings
- Prep Time:
- Total Time:
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Author: Gina Matsoukas
Recipe Yields: 2 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Amount Per Serving