Hot Buttered Rum Recipe (Tea Base)

Water: The base liquid for steeping the tea and dissolving the other ingredients.

Black tea: Provides a robust and slightly astringent flavor that complements the sweetness and spices.

Dark brown sugar: Adds a deep, molasses-like sweetness to the drink.

Unsalted butter: Softened butter gives the drink a rich, creamy texture.

Ground cinnamon: Adds warmth and a hint of spice.

Ground nutmeg: Contributes a slightly sweet and nutty flavor.

Ground cloves: Provides a strong, aromatic spice that enhances the overall flavor.

Dark rum: The key alcoholic component that gives the drink its signature warmth.

Vanilla extract: Adds a sweet, aromatic note that rounds out the flavors.

When preparing the black tea base, ensure that the water is at a rolling boil before adding the tea bags. This helps to extract the full flavor of the tea. After steeping, remove the tea bags promptly to avoid any bitter taste. When incorporating the butter and spices, whisk continuously to create a smooth, well-blended mixture. This ensures that the butter melts evenly and the spices are fully integrated, providing a rich and balanced flavor.

• 2 cups water - Substitute with 2 cups apple cider: Adds a fruity and slightly sweet flavor that complements the spices.

• 2 bags black tea - Substitute with 2 bags chai tea: Enhances the spiced profile with additional flavors like cardamom and ginger.

• ½ cup dark brown sugar - Substitute with ½ cup coconut sugar: Provides a similar caramel-like sweetness with a hint of coconut flavor.

• ¼ cup softened unsalted butter - Substitute with ¼ cup ghee: Offers a rich, nutty flavor and is lactose-free.

• ½ teaspoon ground cinnamon - Substitute with ½ teaspoon ground allspice: Adds a complex blend of flavors including cinnamon, nutmeg, and cloves.

• ¼ teaspoon ground nutmeg - Substitute with ¼ teaspoon ground mace: Provides a similar warm, nutty flavor as nutmeg.

• ¼ teaspoon ground cloves - Substitute with ¼ teaspoon ground allspice: Offers a similar warm, spicy flavor profile.

• ¾ cup dark rum - Substitute with ¾ cup spiced rum: Enhances the spiced flavor profile of the drink.

• 1 teaspoon vanilla extract - Substitute with 1 teaspoon almond extract: Adds a nutty, sweet flavor that complements the spices.

• Allow the hot buttered rum to cool to room temperature before storing. This prevents condensation, which can dilute the flavors.

• Transfer the cooled mixture into an airtight container. Glass jars or BPA-free plastic containers work best to preserve the taste and aroma.

• Store the container in the refrigerator. The hot buttered rum can be kept for up to 3 days.

• For longer storage, consider freezing. Pour the mixture into a freezer-safe container, leaving some space at the top to allow for expansion.

• When ready to enjoy, thaw the hot buttered rum in the refrigerator overnight.

• Reheat gently on the stovetop over low heat, stirring occasionally to ensure the butter and spices are well incorporated. Avoid boiling, as this can alter the flavor profile.

• If you prefer individual servings, freeze the hot buttered rum in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to reheat only the amount you need.

• For a quick reheating method, microwave the thawed mixture in a microwave-safe mug, heating in 30-second intervals and stirring in between until hot.

• Always taste before serving to ensure the flavors are balanced. You may need to add a touch more dark rum or spices to revive the original taste.

• Pour the leftover hot buttered rum into a small saucepan. Heat over medium-low heat, stirring occasionally to ensure even warming. Avoid boiling to preserve the flavors of the spices and rum.
• Alternatively, transfer the leftover hot buttered rum to a microwave-safe mug. Cover the mug with a microwave-safe lid or a small plate to prevent splattering. Microwave on medium power in 30-second intervals, stirring between each interval until the desired temperature is reached.
• For a more luxurious reheating method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the leftover hot buttered rum in the top pot and gently heat, stirring occasionally, until warmed through. This method helps maintain the creamy texture and prevents the butter from separating.
• If you have a milk frother or steam wand (often found on espresso machines), you can use it to reheat the leftover hot buttered rum. Pour the drink into a frothing pitcher and use the steam wand to heat it, creating a slightly frothy texture that enhances the drinking experience.

• Saucepan: A medium-sized saucepan is needed to boil the water and steep the tea bags.

• Whisk: A whisk is essential for mixing the butter, sugar, and spices until everything is well combined and smooth.

• Measuring cups: Use measuring cups to accurately measure the water, brown sugar, butter, and rum.

• Measuring spoons: Measuring spoons are necessary for measuring the ground cinnamon, nutmeg, cloves, and vanilla extract.

• Mugs: Serve the hot buttered rum in mugs to keep the drink warm and cozy.

• Stirring spoon: A stirring spoon can be used to stir the mixture after adding the rum and vanilla extract.

• Tea bags: Tea bags are required to steep the black tea, which forms the base of the drink.

Pre-measure ingredients: Measure out all ingredients like brown sugar, butter, and spices before you start. This will streamline the process.

Use an electric kettle: Boil the water in an electric kettle to save time compared to a stovetop.

Soften butter quickly: If your butter isn't softened, microwave it in short bursts until it's soft but not melted.

Steep tea efficiently: Use a timer to ensure the tea bags steep for exactly 5 minutes, preventing over-steeping.

Batch preparation: Double or triple the recipe and store the extra in the fridge. Reheat as needed.