If you’re looking for a cozy, festive drink this season, this hot buttered rum coffee non-alcoholic recipe is a perfect choice. It captures the buttery sweetness and warm spices of traditional hot buttered rum, but without the alcohol. In just about 10 minutes, you can whip up a velvety cup of spiced coffee that’s ideal for family gatherings or a comforting treat on chilly days.
Ingredients
- 2 tablespoons unsalted butter (grass-fed or organic if preferred)
- 2–3 tablespoons brown sugar (or try half Monk Fruit In The Raw for lower sugar)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups hot brewed coffee
- 2 tablespoons heavy cream
- Optional garnish: whipped cream and a cinnamon stick
Feel free to swap in a moderate amount of pure maple syrup if you’re following a paleo-friendly approach. The beneficial spices in this mix can offer antioxidant, anti-inflammatory, and even blood sugar-regulating properties.
Directions
- Melt and stir: In a small saucepan over low heat, melt the butter, brown sugar, vanilla extract, cinnamon, and nutmeg. Stir gently for 1–2 minutes until the mixture becomes smooth and aromatic.
- Add coffee and cream: Slowly pour in the hot brewed coffee. Stir to combine, then add the heavy cream and keep stirring for another minute.
- Serve immediately: Divide the spiced coffee mixture into two mugs. Top with whipped cream if you like, and pop in a cinnamon stick for an extra festive touch.
Tips & Variations
- Paleo version: For a paleo-friendly batch, you can replace the brown sugar with pure maple syrup and use grass-fed butter. Some enthusiasts use a hot buttered rum batter that can be made in advance and stored for weeks in the fridge.
- Lower sugar option: Replace half the brown sugar with Monk Fruit In The Raw to cut down on sweetness without sacrificing flavor.
- Storage: If you prepare a spiced butter “batter” ahead of time, keep it in an airtight container in your refrigerator for up to two weeks. Scoop out what you need, stir it into hot coffee, and enjoy a fresh cup whenever you want.
- Extra flavors: A dash of ground cloves or ginger can boost the holiday vibe. You can also add the buttered spice mixture to hot apple cider or black tea for a different spin on warm, spiced drinks.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | ~165 |
| Total Fat | ~12 g |
| – Saturated Fat | ~7 g |
| Cholesterol | ~30 mg |
| Sodium | ~5 mg |
| Total Carbohydrates | ~14 g |
| – Sugars | ~13 g |
| Protein | ~1 g |
| Calcium | ~20 mg |
| Potassium | ~110 mg |
Final Thoughts
This hot buttered rum coffee non-alcoholic recipe is a quick and delicious way to bring holiday cheer to your kitchen. Whether you’re embracing a full paleo-friendly approach or simply want a sweet, buttery pick-me-up, this drink can be adapted to suit any preference. Feel free to experiment with ingredient swaps, and don’t forget to serve it piping hot for maximum comfort.
Frequently Asked Questions (FAQs)
-
Can I make this recipe dairy-free?
Yes, swap the butter for a plant-based alternative and replace the heavy cream with coconut cream or another non-dairy option. -
Is there an option to include alcohol?
If you prefer a boozy version, you can add a splash of rum or spiced rum, but the non-alcoholic version is just as indulgent. -
How long can I store leftover batter?
You can store the spiced butter mixture in an airtight container in the refrigerator for up to two weeks. Some people also freeze it in ice cube trays for longer storage. -
Can I use another sweetener?
Absolutely. Maple syrup, honey, or monk fruit sweetener all work well to flavor the hot buttered mixture. Choose whatever suits your taste and dietary needs.
Hot Buttered Rum Coffee non-alcoholic Recipe
1
servings5
minutes5
minutes165
kcalIngredients
2 tablespoons unsalted butter (grass-fed or organic if preferred)
2 – 3 brown sugar (or try half Monk Fruit In The Raw for lower sugar)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups hot brewed coffee
2 tablespoons heavy cream
Optional garnish: whipped cream and a cinnamon stick
Directions
- Melt and stir: In a small saucepan over low heat, melt the butter, brown sugar, vanilla extract, cinnamon, and nutmeg. Stir gently for 1–2 minutes until the mixture becomes smooth and aromatic.
- Add coffee and cream: Slowly pour in the hot brewed coffee. Stir to combine, then add the heavy cream and keep stirring for another minute.
- Serve immediately: Divide the spiced coffee mixture into two mugs. Top with whipped cream if you like, and pop in a cinnamon stick for an extra festive touch.
Notes
- Paleo version: For a paleo-friendly batch, you can replace the brown sugar with pure maple syrup and use grass-fed butter. Some enthusiasts use a hot buttered rum batter that can be made in advance and stored for weeks in the fridge.
Lower sugar option: Replace half the brown sugar with Monk Fruit In The Raw to cut down on sweetness without sacrificing flavor.
Storage: If you prepare a spiced butter “batter” ahead of time, keep it in an airtight container in your refrigerator for up to two weeks. Scoop out what you need, stir it into hot coffee, and enjoy a fresh cup whenever you want.
Extra flavors: A dash of ground cloves or ginger can boost the holiday vibe. You can also add the buttered spice mixture to hot apple cider or black tea for a different spin on warm, spiced drinks.
