Pomegranate Hot Buttered Rum

Curl up with a mug of Pomegranate Hot Buttered Rum this winter. Traditional Hot Buttered Rum is given a facelift with pomegranate, thanks to homemade pomegranate rum and pomegranate juice. This mixed drink starts with a combination of softened butter, dark brown sugar and spices, then add boiling water, infused rum, pomegranate juice and a little maple! Perfect for a crowd or individual, this Pomegranate Hot Buttered Rum the ultimate cozy drink.

Prep Time 10

Cook Time 4

Total Time 14

Servings mugs

Calories 983kcal

Ingredients

Pomegranate-Infused Rum

3 cups white rum
1 cup pomegranate arils

Pomegranate Hot Buttered Rum

¼ cup dark brown sugar
2 tablespoons unsalted butter , at room temperature
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch ground cloves
Pinch kosher salt
2 oz. pomegranate-infused rum
¾ cup boiling water
¼ cup pomegranate juice
1 tablespoon maple syrup
2 cinnamon sticks , for garnish

Instructions

Infuse the Rum

In a large mason jar, measure out the rum.
Add the pomegranate arils.
Close the jar, and shake, then leave in a cool, dark place for 1-2 weeks, or until the rum is a rusty red color and the pomegranate arils are white (or close to it.)
Strain the pomegranates out of the rum using a fine mesh strainer, and reserve the rum for later.

Make the Hot Buttered Rum

In a large glass bowl, beat the brown sugar, butter, cinnamon, ginger, cloves and salt together until blended and smooth with an electric mixer.
Pour in the rum, the boiling water, the pomegranate juice and maple syrup.
Stir until the butter mixture dissolves.
Divide the drink between two mugs.
Garnish with a cinnamon stick, and serve immediately.

Notes

Recipe adapted from the Rachael Ray.

Total time does NOT include infusion time for the rum.

This recipe can be easily doubled or tripled to serve a crowd. Use simple math, or make the recipe however many times in a row to ensure you don’t spill ingredients and/or do the math wrong. (I advise just doing it a few times in a row because I’ve made math mistakes when calculating recipes, and it’s a sad, sad state of affairs when that happens.)

Easy Entertaining Tip: Infuse your rum in advance. (Duh.) Mix the brown sugar/butter mixture with the spices in advance, and let it hang out before guests arrive. Mix the pomegranate juice, rum and maple syrup in another mixing bowl, and keep chilled. When it’s time to serve guests, heat the water to a boil, and add it to the brown sugar/butter mixture, then add in the other liquids and divide to serve.

Substitution Tip: You can use white rum or spiced rum in place of the pomegranate-infused rum if you don’t have time to do that and/or any desire to do that. I get that it’s a bit more work, and while it makes this drink special, it’s not required for it to be delicious. (I lean toward the spiced rum because the spices blend so beautifully with the other spices used here!)

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