Rich, warming, and unapologetically indulgent. Krampus melts into hot buttered rum with notes of citrus and spice, creating a drink that feels equal parts old-world comfort and winter ritual. Add spiced rum if you want extra depth, or leave it out and let Krampus carry the mug on its own—either way, this is the pour for cold nights when subtlety can wait.
Hot buttered rum is a rich, old-fashioned winter warmer: a spiced butter batter melted into hot water with rum. Hot Buttered Krampus adds Krampus Herbal Liqueur, with spiced rum optional.
It's indulgent, a little decadent and made for a cold night by the fire.
Ingredients
- 1 oz Krampus Herbal Liqueur
- 1 oz spiced rum (optional)
- 1½ oz hot buttered rum batter
- 1 tsp orange zest
- 4–6 oz hot water
- Ground cinnamon, to dust
Directions
- Add the batter, Krampus, rum (if using) and orange zest to a mug.
- Pour in the hot water.
- Stir until the batter melts and the drink turns smooth and frothy, then dust with cinnamon.
Glass: Mug · Garnish: Cinnamon
Tip
No batter on hand? Beat 1 stick of softened butter with ½ cup brown sugar and ½ tsp each of cinnamon and nutmeg. It keeps in the fridge for a couple of weeks and makes enough for about five drinks.
Variations
Use hot apple cider instead of water for a fruitier mug, or swap the Herbal Liqueur for Barrel-Aged Krampus for more oak and vanilla.
A Brief History of Hot Buttered Rum
Hot buttered rum dates to colonial New England, where rum distilled from Caribbean molasses was cheap and plentiful in the 1700s. Mixing it with butter, sugar and spices made a rich, warming drink for long winters.
It became a ski-lodge classic in the 20th century and still appears on winter menus across the country.
Why Make It With Krampus
The butter batter brings richness and spice. Krampus Herbal Liqueur adds raw honey, roasted hazelnut and more warming spice, which taste like a buttery holiday cookie alongside the batter. It makes the drink rounder and more layered than rum alone, and you can skip the rum entirely for a lighter version.
FAQ
How do you make hot buttered rum batter?
Beat softened butter with brown sugar, cinnamon, nutmeg and a pinch of salt. Some recipes add vanilla ice cream for a creamier batter.
Can I make the batter ahead?
Yes. It keeps in the fridge for about two weeks or in the freezer for a few months.