Easy Keto Hot Buttered Rum
Published December 15, 2019 • Updated February 27, 2026
This post may contain affiliate links. See my disclosure policy.
I make this hot buttered rum every time the temperature drops. Buttery, warm, and just sweet enough with golden monk fruit, it's my favorite way to end a cold day.
I started making hot buttered rum the first winter I went keto, and I’ve been tweaking it every year since. The original version I grew up with was loaded with brown sugar and honey, so I had to figure out how to get that same warm, maple-adjacent sweetness without the carbs. Golden monk fruit was the answer. Not the white powdered kind, which is too clean and neutral, but the golden version that has this caramel warmth to it. That one detail is what makes the whole drink work.
The base is simple. Hot water, a shot or two of dark rum, golden monk fruit (or ChocZero maple syrup if you want it even more syrupy), and a tablespoon of butter floating on top. That butter is the whole point. It melts slowly into the drink, and by the time you stir it in with the cinnamon stick, you’ve got this silky, rich layer that coats every sip. I’ve had readers ask if the butter just sits there or melts in. The answer is both. It floats first, then you stir it down.
One thing I never skip is the nutmeg. It doesn’t read as nutmeg on its own. It just makes the whole thing taste warmer. I’ve made it side by side, with and without, and the version with nutmeg wins every time. Just a pinch.
If you want a creamier version, throw everything except the cinnamon stick into a blender or milk frother for about 10 seconds. I started doing this two winters ago and I haven’t gone back. The butter emulsifies into the liquid and you get this almost latte-like foam on top. Completely different drink. If you like my white hot mocha or pumpkin spice latte, you’ll love what the frother does here.
A quick note on rum. Not all spiced rums are low carb. Some brands add sugar during the flavoring process, and it doesn’t always show up on the label. I stick with plain dark rum (Bacardi Black or Gosling’s) because the carb count is zero and predictable. If you prefer bourbon or brandy, those work just as well. I’ve made this with Maker’s Mark and it’s fantastic.
This is my go-to when I want something that feels like a real winter keto cocktail, not a diet drink. I make it after skiing, after shoveling the driveway, after putting the kids to bed on a cold night. If you’re looking for warm weather options, my mojito and appletini are where I’d start. And if you want another cozy one, my frozen hot chocolate is surprisingly good even in winter. But when the temperature drops below freezing, this is what I’m pouring.
Ingredients
3/4 cup (6 oz) hot water -
1-2 teaspoons golden monk fruit or ChocZero Maple Syrup
-
1/4 cup (2 oz) dark or spiced rum
-
1 tablespoon unsalted butter
-
1 cinnamon stick
-
pinch of nutmeg (optional)
Step by Step Instructions
Step by Step Instructions
Get a Pyrex cup
In a mug or Pyrex measuring cup, combine 1/4 cup of hot water with golden monk fruit or sugar free maple syrup. Stir until dissolved. Add the rum and fill glass with remaining water.
Float the butter like a boat
Float butter on top and add cinnamon stick. Let sit for a few minutes. Then stir with the stick. Add nutmeg if using. Enjoy. (Optional) After step 2, add everything (except cinnamon) to a blender or milk frother and spin until butter is combined and frothy. Pour in mug. Stir with cinnamon stick.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Is spiced rum keto-friendly?
I only use plain dark rum for this recipe because a lot of spiced rums have added sugar that doesn't show up on the label. Captain Morgan Original, for example, has about 0.4g carbs per shot, which adds up fast if you're heavy-handed. I stick with Bacardi Black or Gosling's Black Seal, both zero carb. If you want that spiced flavor, I just add my own cinnamon and nutmeg.
Can I make the butter batter ahead of time?
I do this for parties. I mix softened butter with golden monk fruit, cinnamon, and a pinch of nutmeg, then roll it into a log with plastic wrap and refrigerate. It keeps for about a week. When I'm ready, I slice off a tablespoon-sized round, drop it in a mug, pour the hot water and rum over it, and stir. I've also frozen the log and it lasts about a month. If you want more batch-friendly drink options, my peach bellini and vodka lemonade are both easy to scale up.
Can I use bourbon or brandy instead of rum?
I've made this with bourbon (Maker's Mark), brandy, and even rye whiskey, and they all work. Bourbon gives it a deeper, smokier flavor that I actually prefer on really cold nights. Brandy makes it smoother and a little more refined. The butter and spice carry the drink no matter what spirit you use, so I'd say go with whatever you have on hand.
How do I make this frothy or creamy?
I pour everything except the cinnamon stick into my milk frother and let it spin for about 10 seconds. The butter emulsifies into the liquid and you get this foamy, latte-like top layer that completely changes the texture. I've also used a regular blender, which works just as well. I started doing this two winters ago and it's the only way I make it now. If you don't have a frother, a whisk and some arm work will get you partway there.
How many carbs are in this drink?
The way I make it, with golden monk fruit and plain dark rum, you're looking at less than 1g net carbs per serving. The rum is zero, the butter is zero, and the monk fruit doesn't count toward net carbs. If I use ChocZero maple syrup instead, it's still under 1g. The only thing that would change the count is if you use a spiced rum with added sugar.
Can I make this dairy-free?
I've tested this with coconut oil and it works. It floats on top just like butter does, and when you stir it in with the cinnamon stick, it melts right into the drink. The texture is slightly different (a little lighter, less creamy) but it's still good. Vegan butter behaves the same way. I've had a few readers try both and the coconut oil version is the one they keep making.
Is the nutmeg worth adding?
I never skip it. It doesn't taste like nutmeg on its own in this drink. What it does is make the whole thing taste warmer and more layered, like the difference between a flat note and a chord. I've made it side by side, with and without, and my family picks the nutmeg version every time without knowing what's different. Just a small pinch is all you need.
What should I do with leftovers?
I store leftovers in a sealed jar in the fridge for up to two days. When I reheat, I do it on the stove over low heat (microwaving separates the butter and it gets greasy on top). I usually add a splash of hot water because it thickens as it cools. If you made the butter batter version, the batter itself keeps for a week in the fridge, so I just make fresh drinks from that instead. For something warm but non-alcoholic on those nights, my tea bombs are a good switch.
One of my favorite drinks to order at the ski lodge is a hot buttered rum. The warm cocktail and shot of rum help to defrost my insides after a day of snow activities. It’s pretty easy to turn this traditional holiday cocktail into a sugar free, low carb version.
To make this hot buttered rum, I add golden monk fruit or sugar free maple syrup as the sweetener. The butter adds the fat, of course. I like to add extra butter to make it extra creamy.
This is an easy sugar free drink you can serve at your next holiday party or on Christmas. Cozy up to the fire and have your mug ready, we are making hot buttered rum!
Hot buttered rum contains rum, of course, as the alcohol of choice. Luckily, at zero carbs per serving, most spirits are perfectly fine on a keto diet. That means it’s safe for you to make it a double or have two! As long as you don’t have anywhere to go.
You can use any type of rum in this recipe, but I prefer to use dark rum. White rum and spiced rum are good options too. However, use caution with the flavored rums. Some of them contain sugars as sweeteners.
I highly recommend blending your hot buttered rum. It makes it incredibly creamy and frothy. You can add the ingredients to a blender or a 
Browned the butter in a small pan before floating it, and that nutty, caramel-y note it picks up with the spiced rum? Worth it. Slightly more effort for a weeknight drink, but I'm not going back.
Hot buttered rum was the thing I gave up without question when I went keto two years ago. Didn't even look for a substitute, just wrote it off as one of those things. Found this last month and made it on a cold March night when I couldn't sleep, and I sat there holding the mug with the cinnamon stick steeping and just felt this weird wave of relief, like something came back. The nutmeg on top really does something to it. I'd go five stars but my golden monk fruit ran a little sweet so I'll dial the ratio back next time.
Golden monk fruit runs way sweeter than regular. Start at half a teaspoon, taste first, then add from there. The nutmeg thing is real.
Made this for my husband on a cool evening and he kept asking what rum I picked up, convinced I had gone fancier than our usual bottle. Just the cinnamon stick and butter, apparently.
The butter does that. A regular bottle rounds out completely once it melts in.
Made at least three other keto hot buttered rum versions over the past couple winters and they all had something off, usually too sweet or that weird aftertaste from certain sweeteners. The golden monk fruit is what got me. No aftertaste, and it was sweet enough without adjusting anything. Did the butter float and let it sit before stirring like Annie says, and you can actually taste the difference vs. just mixing it all at once. Left the cinnamon stick in the whole time and by the last sip the flavor had gotten richer in a way the other recipes never quite hit. Four stars for now, still dialing in the rum ratio, but this is the one I'll keep making.
The cinnamon stick thing is real. Last sip hits different from the first, something no other recipe does. For the rum ratio, I usually land at 2.5 oz. That extra half ounce makes it.
My dad used to make hot buttered rum on ski trips when I was a kid, and I genuinely assumed that was just gone for me on keto. Made this on a cool March evening and the moment that butter floated up around the cinnamon stick, it all came back. Didn't expect the golden monk fruit to nail the sweetness like that.
The dad ski trip thing is real. Butter float is what makes this feel like a ritual, not just a drink.
Every version I've tried before had that cooling aftertaste from erythritol that completely kills the vibe. Golden monk fruit fixes it. This is the first one where the warmth actually sticks around.
Yeah, erythritol in anything warm does that. Monk fruit just disappears into the drink instead.
Fourth batch I swapped in ChocZero maple syrup instead of monk fruit and that was it. Way deeper, way richer. March or not, this is staying in rotation.
ChocZero maple has that warm caramel depth monk fruit just doesn't. Makes it a completely different drink in winter.
Was skeptical about golden monk fruit in a hot cocktail. Every other keto sweetener I've tried in drinks leaves this cooling aftertaste that ruins the warmth entirely. Let the butter float for a few minutes like you said, stirred it in, and it came together in a way I genuinely didn't expect. Something about the way the cinnamon stick steeps into it while the butter melts. This is going in heavy rotation.
Yeah, that butter float matters. Stirring it too early breaks it before the cinnamon has time to do anything.
First time making a keto cocktail and I was not expecting much, but watching the butter melt around the cinnamon stick while it sat was oddly satisfying. The monk fruit kept it just sweet enough without being cloying. Is the nutmeg worth adding, or does it get lost?
Worth adding. It doesn't read as nutmeg, it just makes the whole thing taste warmer. I never skip it.
My husband is dairy-free and I'm SO curious -- would coconut oil or vegan butter still float on top like regular butter does, or would it just mix right in?
Coconut oil will float on top just like butter does. Give it a stir with the cinnamon stick and it'll melt right in. Vegan butter works the same way.
First time making this and I'm so excited! Does the butter stay floating on top or does it melt right into the drink? I really don't want to mess it up!
It'll float at first but stir it in with the cinnamon stick and it melts right into the drink. That's what gives it that silky texture. You won't mess it up, it's pretty forgiving.