Hot Buttered Rum

Here's a warming 'toddy' that's ideal for serving after an autumn outing or winter walk. Sweet, with a satisfying rum kick, the buttery finish makes this a real cosy-up-cocktail. 


  1. 1 Make the buttered rum batter: In a mixing bowl, beat the butter and brown sugar until light and fluffy

  2. 2 Beat in the ice cream and cinnamon, then spoon into a large container

  3. 3 Store in freezer until mostly hardened, about 2 hours (or until you are ready to serve drinks)

  4. 4 Make the drinks: In a large saucepan, heat the cider until boiling, stirring occasionally.

  5. 5 Remove from heat and pour into a pitcher or easy to serve container

  6. 6 Place 2 tbsp of the buttered rum batter into each mug and fill about 1/3 of the way up with rum, then top with hot apple cider

  7. 7 Stir and Serve


  • 50ml Captain Morgan’s spiced rum
  • 440ml apple cider
  • 2 tsp cinnamon
  • 100g brown sugar
  • 100g salted butter
  • 100g vanilla ice cream

Serves 1

Total time required 20 mins

  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Other time: Freeze for 2 hours.