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Hot buttered rum coffee, so rich and comforting, is festively spiced and perfect for the holidays (or any cold day). This drink is simple to make and a wonderful way to toast the season.
A tasty blend of ginger, cinnamon, nutmeg, and rum is whisked into your favorite Harry & David coffee to create an after-dinner drink that will win over even the biggest grinch.
To make this hot buttered rum coffee, you’ll whip together butter, spices, and brown sugar. The butter blend can be made up to a week in advance. But a word of warning: This butter blend is fabulous on toast…or a spoon, so be sure to hide it from your guests!
Just before serving, add a dollop or two to a coffee mug and top with rum. Fill your mug with your favorite Harry & David coffee — I love the crème brûlée coffee flavor — and whisk the ingredients together. Then top with whipped cream. Sprinkle with nutmeg and serve. This is how you savor the holidays!
SERVINGS
- 4 cups freshly brewed coffee
- 8 tablespoons salted butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 12 teaspoon ground cloves
- 12 teaspoon ground ginger
- 14 teaspoon ground nutmeg
- 4 ounces dark rum
- Whipped cream
- In a small bowl, beat the butter, brown sugar, cinnamon, cloves, ginger, and nutmeg until smooth. Chill for 20-30 minutes or until firm.
- While waiting, brew the coffee.
- Spoon 1 tablespoon of the spiced butter into a coffee mug. Pour 1 ounce rum over the butter and top with 1 cup of coffee. Stir to combine.
- Repeat with the remaining butter, rum and coffee.
- Serve immediately with whipped cream and a sprinkle of nutmeg.
