Hot Spiced Coffee Rum Cocktail

Hot Spiced Coffee Rum Cocktail

A few months ago, we booked into our first night market and on the menu, we had cocktails as well as all our regular non-alcoholic drinks. I was pretty excited but thought we needed a hot coffee cocktail option to round out the menu, plus how many times do you see a hot cocktail on a drinks menu?


Next job was to develop the recipe. I knew straight away the alcohol I wanted to start with was dark rum as it’s beautiful and smooth and like our coffee the flavour profile doesn’t change when you warm it up.


Much googling and many experiments later I settled on developing a hot spiced butter coffee rum recipe as I’m a sucker for anything with cinnamon in it, and suddenly experimenting became even more fun!


My version involves making a spiced butter which can be prepared ahead of time and kept in the fridge until needed for the cocktails (though I do recommend taking it out of the fridge at least 10 mins before to let it soften up).


At that night market I mentioned above my indulgent creation proved very popular (yay!) and it’s now something that’s a permanent addition to our cocktail menu. The recipe for you to try it at home is below!


Step 1 – Butter Mix


  • 100g unsalted butter
  • 80g brown sugar
  • 2 tsp cinnamon
  • 5 tsp cardamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • Pinch of salt



Take the butter out at least 10 mins before to soften up in a bowl. Measure all the other ingredients and set aside. Start kneading the butter and slowly add the rest of the ingredients until it's all well combined. Store in an airtight container.


Step 2 – Hot Spiced Butter Coffee Rum Cocktail


  • 2 tablespoons of butter mix
  • 90ml hot water (either boil the kettle or heat some water on the stovetop)
  • 90ml Dark City Foundry cold drip coffee, heated
  • 45ml dark rum



Add the butter to a ceramic cup. Combine the hot coffee and water together and pour over the butter stirring until all the butter has melted. Add the rum and stir well.




The butter mix will only keep in the fridge for a few days; however, you can freeze any leftovers. Portion the butter into 2 tablespoon portions before freezing to make it easier when you next want to make the recipe again.


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