How to Make It
In a small saucepan over medium heat, melt the butter with the water, vanilla extract, sugar, and cinnamon. Whisk together until well incorporated, then reduce the heat to a simmer. Add the rum to the pan, mix well, and remove from the heat. Pour into a mug or other stemless glass and garnish with a cinnamon stick.
Why We Like It
If the Internet is any indication, pretty much everyone in the country is freezing their asses off right now. This hot buttered rum recipe should solve this. Not only is it served warm — it’s loaded with enough butter and sugar to help get your body parts through the winter.
While it requires a little bit of work on the stovetop, the sweet, creamy, boozy result is well worth the effort. You can double, triple, or quadruple the recipe if you’re drinking with friends, or if you want lots for yourself. Just be sure not to get the rum too hot; you don’t want to cook out the booze.
Note: The recipe calls for unsalted butter, but I sometimes like to swap in one tablespoon of the salted kind. It’s up to you.