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Buttered Rum


Buttered rum was a popular recipe in colonial America, and it's easy to see why -- it's GOOD. You can brew this up in your crockpot, ladle out a nice big mug and sit by the fire on a chilly winter evening. It's the perfect warm drink for Yule. If you leave out the rum, your kids can enjoy it too (here's a tip -- when your little one wants to have a Harry Potter party, make a rum-free pot of this recipe and call it butter beer).


  • 2 Quarts apple juice
  • 2 C firmly packed brown sugar
  • 1 stick butter (use the real stuff, not margarine)
  • 3 Tbs. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 2 C. your favorite rum
  • Refrigerated whipped dessert topping
  • Cinnamon sticks and nutmeg for garnish


Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.

Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.

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