Vegan Hot Buttered Rum

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Vegan Hot Buttered Rum

Quick and easy recipe for the perfect warm cocktail. Creamy, dairy-free perfection. 
My Notes:
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Meal Type: Drinks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Servings: 2
Calories: 215kcal
Ingredients
  • 2 tablespoon(s) Brown Sugar
  • 1 tablespoon(s) vegan butter (I used Earth Balance)
  • 1/8 teaspoon(s) Cinnamon
  • 2 Tiny Pinches Nutmeg
  • 2 Ounce(s) Spiced Rum (I used Kraken)
  • 2/3 Cup(s) of your favourite plant-based milk (I used soy)
  • 2/3 Cup(s) Water
  • 2 Dollops of Coconut Whipped Cream (optional)
Instructions
  • Divide the brown butter, vegan butter, cinnamon, and nutmeg among 2 mugs. Use a fork to mash and mix the mixture together in each much.
  • Pour a shot of the rum into each mug, then heat up the plant-based milk and water together until simmering and divide among the two mugs. Stir to dissolve the brown sugar. Now if you like, add a dollop of coconut cream on top and an extra sprinkle of cinnamon. Pure, creamy, adult bliss this stuff is. Cheers!
Notes
Classic hot buttered rum is made using only water. If you prefer it that way just use 1 1/3 cup hot water and skip the plant-based milk milk.
Alternatively if you want this recipe to be even creamier, use 1 1/3 cup hot plant-based milk and skip the water.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 215kcal
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan