Jamie Oliver Hot Buttered Rum

Alright. So. This Jamie Oliver Hot Buttered Rum? I didn’t plan it. Didn’t even think I was in the mood. Then the sky cracked open—rain sideways—and I got home dripping, teeth chattering, craving something I couldn’t name. I remembered this recipe. Butter in a drink? Felt weird. But so did the day. Turns out, this stuff is like a bear hug from someone who still knows your childhood nickname. Proper comfort. It’s messy and hot and smells like everything good about December. I mean it. And yeah, inspired by Jamie Oliver… because of course it is.

Ingredients Needed

• 50g unsalted butter
• 10–12 whole cloves
• 1 large orange (juicy & fragrant)
• 1L cloudy, unsweetened apple juice
• 2 cups white rum
• 1 cup apricot brandy or Cointreau
• Whole nutmeg (optional, but special)

How To Make Jamie Oliver Hot Buttered Rum

1. Start slow. Butter in a pan. Low heat, nothing fancy. Just let it melt—soft, shiny, a little foamy. Like something’s about to happen. Toss in the cloves. Peel that orange with a speed-peeler and drop the strips in. The smell hits you hard. Warm, a little mysterious. Like the back room of an old spice shop.
2. When the butter starts to bubble in that lazy, unbothered way, pour in the juice. Squeeze in the orange you just peeled, because waste is a sin. Then, the booze. Rum first. Brandy after. It’ll hiss a bit. That’s fine. Stir like you mean it.
3. Don’t rush. Let it hang out just under a simmer. It should smell like it’s healing something inside you. That’s when it’s ready.
4. Mugs next. Big ones. Warm them up if you’re the sort. I fished out the cloves and peel because chewing a clove mid-sip ruins the magic for me. You do you. Grate a bit of nutmeg on top—watch the steam carry it up like incense. It’s a moment.

Why I Love This Recipe

Because sometimes I need to feel grounded. Like I’m allowed to sit still and let something warm drip into the spaces stress usually lives. I made this for someone going through it once. We didn’t talk much. Just drank and let it be quiet. That kind of quiet. It stuck with me.

Recipe Tips

• Grate your nutmeg fresh. It smells like Christmas punched you in the face. In the best way.
• Heat your mugs with hot water first. They’ll love you for it.
• Want it sweeter? A spoon of brown sugar, maybe honey. Whatever makes your tongue happy.
• Strain the bits if you’re texture-sensitive like me.
• Drop in a cinnamon stick if you want to feel extra.

How To Store This Jamie Oliver Hot Buttered Rum

• Room Temp: Nah. Don’t. It goes weird fast.
• Fridge: Jar it up. Lid on tight. Three days, maybe four. Reheat slow. Be kind.
• Freezer: Yes, but leave breathing room at the top. It expands. Like magic. Thaw in the fridge overnight.
• Reheat: Gently. Stove’s better. Microwave works too, just watch it.

Let’s Answer a Few Questions! (FAQs)

Can I swap the apple juice?
Sure. Pear juice is like apple’s quieter cousin. Cranberry’s bold. Go with your mood.

No speed-peeler?
Knife’ll do. Just don’t dig deep into the white part. That’s the bitterness talking.

Can I make it booze-free?
Of course. More juice. Or try one of those fancy non-alcoholic spirits. It still feels indulgent.

Too strong?
Add more juice. Stir it till it tastes like you.

No apricot brandy?
No panic. More rum works. Or Cointreau. Even a splash of orange juice. Close enough.

Nutrition Facts (per serving)

• Calories:270
• Carbs: About 10g
• Fat: 12g
• Sugar: 9g

Try More Recipe:

• Jamie Oliver Peanut Butter Biscuits
• Jamie Oliver Chocolate Fridge Cake
• Jamie Oliver Pear And Gingerbread Cake