When the weather starts getting nippy* and additional layers of clothes are required for keeping yourself from freezing to your couch, warm drinks are a perfect way to keep yourself thawed out. Of course, a little rum never hurts.
The majority of people making Hot Buttered Rum at home are probably using a store-bought “Buttered Rum Batter” of some sort that is designed to be mixed with butter, rum, and hot water. T” ihere’s nothing wrong with this approach, as the “batters just a combination of sugar and spices.
The roots of Hot Buttered Rum are of course rum, butter, and hot water. This recipe appears in Jerry Thomas’ mid-19th Century bar guides as “Hot Rum” and “Hot Spiced Rum”.