Print

Lighter Make-Ahead Hot Buttered Rum Batter

lighter hot buttered rum batter - featured image
Print Recipe

A lighter version of the classic hot buttered rum batter that uses Greek yogurt to cut the heaviness without sacrificing flavor. Quick to make, stores beautifully, and delivers that nostalgic, spiced warmth in a mug.

Ingredients

Scale
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 1/3 cup (80g) plain Greek yogurt (full-fat or 2%)
  • 1 cup (200g) dark brown sugar, packed
  • 2 tablespoons (42g) honey
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (preferably freshly grated)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • For serving: dark rum (1 1/2 to 2 ounces per mug), hot water or milk of choice, optional garnishes (cinnamon sticks, whipped cream)

Instructions

  1. Cream the butter and yogurt: In a mixing bowl, combine the softened butter and Greek yogurt. Beat with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Add the sugars and honey: Add the packed dark brown sugar and honey. Beat on medium-low until combined, about 1 minute. Scrape down the sides of the bowl.
  3. Mix in the spices and salt: Add cinnamon, nutmeg, cloves, allspice, vanilla extract, and a pinch of salt. Beat on low until evenly distributed, about 30 seconds. Scrape the bowl again.
  4. Beat until light and fluffy: Turn the mixer to medium-high and beat for another 2 minutes until the batter lightens in color and becomes fluffy.
  5. Transfer to a container: Spoon the batter into an airtight container or jar. Press plastic wrap onto the surface if storing for more than a week. Seal and refrigerate.
  6. To serve (single mug): Scoop 1 1/2 to 2 tablespoons of chilled batter into a mug. Add 1 1/2 to 2 ounces of dark rum. Pour in about 6 ounces of just-boiled water (or hot milk). Stir vigorously for about 20 seconds until fully dissolved. Adjust to taste.
  7. To serve (for a crowd): Scoop batter into a heatproof pitcher. Add rum (about 1/2 cup for every 4 servings). Pour in hot water or milk and stir until dissolved. Ladle into mugs and garnish as desired.

Notes

The batter can be stored in the refrigerator for up to 3 weeks or frozen for up to 3 months. For best flavor, make at least 24 hours ahead. If the batter separates in the fridge, let it sit at room temperature for 10 minutes and stir vigorously. For a dairy-free version, use plant-based butter and coconut yogurt. For a lower-sugar option, reduce brown sugar to 3/4 cup and add an extra tablespoon of honey.

Nutrition

Keywords: hot buttered rum, make-ahead, lighter, winter drink, holiday cocktail, spiced rum batter

Find it online: https://dinadinnertable.com/lighter-make-ahead-hot-buttered-rum-batter-easy-recipe/