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Hot Buttered Rum

Hot Buttered Rum

Brought to you by: OcadoLife
    1 serving

Prep time:

Cook time:

Serves: 1

Oren Coleman, group bar manager at Ottolenghi’s Rovi restaurant, serves up this steaming Hot Buttered Rum – a rich, warming tipple that’s full of aromatic flavours. The spiced butter can be made ahead and chilled for up to 1 week, and the recipe is easy to scale up for a crowd. Serve with an apple slice and a cinnamon stick for autumn vibes.
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  • 1 tbsp unsalted butter, at room temperature
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp vanilla extract
  • 50ml rum
  • 1 tbsp demerara sugar
  • 50ml apple juice
  • 1 apple, to finish
  • 1 cinnamon stick, to finish


Step 1

Mix the butter, spices and vanilla in a small bowl. (This can now be chilled for up to 1 week.)

Step 2

In a heatproof jug, combine the rum, sugar and apple juice, then add the spiced butter.

Step 3

Add 100ml hot (not boiling) water and stir to dissolve the sugar and butter.

Step 4

Strain through a fine sieve into a heatproof serving glass.

Step 5

Finish with an apple slice and cinnamon stick.

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