Vanilla Bean Hot Buttered Rum Recipe

By Amanda Paa – Updated December 25, 2021
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Vanilla Bean Hot Buttered Rum Recipe

Saturday night was the first time this year it truly felt like fall. Dampness in the air from intermittent rain brought a chill to the bones, scarlet and golden bronze leaves floated to the ground with their last breath.

As I cozied in for the evening after cleaning up the huge mess I’d made constructing a warming, spice laden red kuri stew, I felt something I haven’t every really felt before.


Vanillla Bean Butter

There I was, scraping the fragrant vanilla seeds out of their pods, releasing a bold scent that reminded of an old man’s pipe. The house was quiet except for the faint whistling of the tea kettle.

My agenda for the next few hours were set. No fancy outfit or worrying about getting my lipstick just right. No wondering what bottle of wine I should bring to party with unfamiliar faces. No late night out with an early morning alarm clock to follow.

Just a vanilla bean hot buttered rum recipe, new book, and a purring cat on my lap. And there wasn’t one part of me that wished for something different.

Vanilla Bean Hot Buttered Rum | heartbeet kitchen

Now that I’m armed with the just released “Winter Cocktails” book written by Maria Del Mar Sacasa, I plan on having plenty of these Saturday nights over the next few months.

Besides recipes, she’s included beautiful step-by-step photos that explain techniques like muddling, prepping garnishes, making ice molds, and opening champagne.

I’ve never been one to dabble in the cocktail area much, but with inspiration from Maria’s inventive, yet easy recipes, that’s going to change.

So where did the Hot Buttered Rum originate?
It was in the 1650s when Jamaica began importing molasses to Colonial America. New England started opening distilleries where the colonists then began adding distilled rum to hot beverages such as toddies and nogs, creating hot buttered rum, eggnog and others.

A classic hot buttered rum recipe is always good, but this little number stole my heart with the addition of vanilla bean and hints of maple from dark brown sugar.

With a slight butterscotch flavor and a silky smooth texture, it’s perfect for sipping.

And ironically, a pat of damn good butter is one of those things you don’t appreciate until you’re older either.

Cheers to you my friends.

Vanilla Bean Hot Buttered Rum | heartbeet kitchen

If you make this hot buttered rum recipe, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!

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Vanilla Bean Hot Buttered Rum Recipe

A twist on the classic hot buttered rum, using vanilla bean infused sugar!
No ratings yet
Prep Time :10 minutes
Total Time :10 minutes
Yield: 4 cocktails
Author: Amanda Paa



  • For the butter:
  • 4 tablespoons softened butter
  • 1 vanilla bean pod seeds scraped out
  • 1 1/2 tablespoons dark brown sugar
  • pinch each of salt & cinnamon
  • Liquid:
  • 6 ounces spiced rum
  • 24 ounces hot water


  • To make the butter, vigorously mix ingredients together those ingredients in a medium bowl. Set aside until ready to use. (You can make in advance and store in the refrigerator for three days.)
  • Stir together rum and water.
  • Place 1 tablespoon butter each into 2 warmed cups, then pour equal parts of the drink over the top. (If you would like it a little sweeter, feel free to add a touch more sugar.)

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tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

October 23, 2013


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  1. Stephanie

    May be a silly question….but… Can this be made with vanilla extract if I can’t find the pod ?????

    • amandapaa

      Sure! I would mix in 1/4 teaspoon extract into each mug, instead of into the butter. You can always add a bit more if you’d like.

  2. Robynne

    This may sound like a dumb question, but vanilla, seeds removed; pod only, or do you mean separated?
    New to using whole vanilla bean

  3. jaime : the briny

    i’m glad you mentioned this drink on twitter recently. this recipe is perfect and i loved reading this post. i’m so there!

  4. sara

    This looks so good! Have to make one tonite. :)

    • amandapaa

      Hi Sara, they are a definite warmer upper! Do you live in a chilly state like I do? (Minnesota, a.k.a Minnesnowta :)

      • sara

        I’m in Northern California – usually not so bad, but we’ve had a cold snap lately and nothing here is designed with insulation, central heating, etc. etc. so we’re all freezing! :) (Seriously, my little space heater and single paned windows CANNOT keep up with sub-32 degree weather!)

  5. allison

    I love the new look and feel of your blog! Great Autumnal descriptions; I felt like I was there beside you!


    • amandapaa

      Oh thanks Allison! It’s coming along. Still some work to do with the logo and some tech work but it feels good to be this far. Looking forward to seeing you tomorrow! xo

  6. Elaine Paa

    Hey, that was such a nice visit from you. I felt as though you and I were sitting and having a chat. What a writer you are. So proud to
    call you my granddaughter.

    • amandapaa

      Thanks grandma, I wish you were sitting next to me having one of these :)

  7. Sheena @ Hot Eats and Cool Reads

    Oh my goodness! This sounds fantastic!

    • amandapaa

      Thank you Sheena! I’m really in the baking mood now that it is getting chillier too. I’m thinking perfecting a gluten free apple pie is next on my list :) Hope you are well!

  8. Lynne

    Oh, YUM!! We’ve had such a crazy busy October, I’m absolutely longing for a quiet night in with one of these hot little numbers. Hopefully soon, thanks for the delicious idea!

    • amandapaa

      October has been crazy for us too. I feel overwhelmed, thinking a girls night is in order. It’s been too long since I’ve seen you! p.s. – I have a recipe for the cookbook that I was wondering if you would to test: Warm Delicata & Kale Pomegranate Salad. Let me know if you’d like to try!