Our Christmas Mock-tail: The Hot Buttered Rum Latte

Christmas… It's the most wonderful time of the year.

Christmas is about giving. 

Christmas is about family. 

Christmas is about tradition. 

And…

Christmas is about eating. SO. MUCH. FOOD. 

Primarily, desserts. 

There is a Christmassy spin on nearly every dessert. Chocolate cake is now in a festive woodsy log shape, biscuits all over the place are decorated with red and green frosting, Pavlova is Christmassy because… well Aussie tradition I suppose, and where would we be without the classic Christmas pud? Perhaps this is why when we think of Christmas, we think of sweet delicious things. 

As our calendar crept ever closer to December 25th, we admittedly were swept away by the festive urge to Christmas-ify something, and naturally we chose coffee. 

Our aim was to create a Christmas Coffee Cocktail, and we… sort of succeeded? 

In the end, we settled for a “mock-tail” due to the dietary limitations of our taste testers and because drunkenness at work is generally frowned upon. However, this recipe can certainly include the addition of some dark Rum for those who desire it.  

The idea for this beverage came when an American friend explained to us what “Hot Buttered Rum” is, it sounded so ludicrously rich we had to try it. The aptly named cocktail is essentially: rum, sweetened with sugar and spices, and enriched with … butter.

It’s absolutely delicious.

We were 100% correct in our suspicions that the addition of Coffee could only make it better.

So, without further preamble, here is our recipe for a Hot Buttered Rum Latte: 

              In a mixer combine: 

• 100g Butter, Softened (we used salted)

• 135g Brown Sugar

• 85g Honey

• 1 tsp Ground Cinnamon

• ¼ Tsp Ground Nutmeg

• ⅛ Tsp Ground Clove 

• 2 Tsp Rum Extract (OR 1 Tsp Vanilla if you plan to add Rum) 

  
  

  Beat this mixture until it’s lighter in colour and a bit fluffy, move it to a container and store it in the fridge. This is your “batter”. 
  
  
  To make the drink: 
  
  
  Add one tablespoon of your batter to a mug, extract a double shot of espresso into the mug, then stir well, dissolving the butter (add Rum at this point, if desired). Steam your milk as usual and pour it into your espresso/batter mixture. Top with a generous amount of whipped cream and a sprinkle of cinnamon. Enjoy!