Alas, the weather has turned cold again. The good news is that this can only mean one thing for us here at DrinkGal: hot, boozy drinks.

As luck may have it, today we stumbled across a delicious recipe for Hot Buttered Rum, courtesy of none other than Mount Gay Rum. Mount Gay’s delicious Eclipse rum goes perfectly in this cocktail (skip the white rum, it brings nothing to the table). So break out the butter (don’t you dare use margarine), find your spices and get crackin’!

This recipe should make enough to last you through a decent sized party, the holiday season, or a week if you drink like us.

1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground allspice
2 tsp vanilla extract

In a mixing bowl mix together butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight container for up to a month, or freeze until you are ready to use.

When you are ready to drink: Combine 2 BIG tablespoons of batter with 1 1/2 oz Mount Gay Eclipse Rum. Top with boiling water and stir.

Once refrigerated, be sure to take the batter out of the fridge 6 hours before serving so it can soften.

For more information on Mount Gay Rum, visit www.mountgayrum.com

hot buttered rum recipe rum