This cozy little cup is like a warm hug in a mug—creamy, spiced, with just the right boozy kick to chase the chill away. I first made this Vanilla Chai Hot Buttered Rum for a snowy girls’ night, and let’s just say it turned our book club into a spice-swirled celebration. It’s easy enough to whip up on a weeknight but fancy-feeling enough for guests. My kind of winter magic!
Why You’ll Love This Recipe
One sip and you’ll understand why this is a permanent part of my winter menu.
- Decadently creamy without being too heavy
- Chai spice warmth adds depth and coziness
- Make-ahead vanilla chai butter saves time when you’re entertaining
- Customizable for non-drinkers or dairy-free needs
- Just the right touch of sweetness and spice for a cold winter night
Ingredients Breakdown
Essentials
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon chai spice mix (or 1/2 tsp cinnamon + 1/4 tsp cardamom + 1/8 tsp cloves + 1/8 tsp ginger)
- Pinch of salt
- 1 1/2 cups water
- 2 chai tea bags or 2 teaspoons loose-leaf chai
- 1/2 cup whole milk or half-and-half
- 4 ounces dark rum (2 oz per mug)
Pro Tips
- Use high-quality butter for the best texture and flavor in the chai butter
- Steep your chai strong—you want big spice to shine through the richness
- Try a spiced or aged dark rum for more complexity
- Make extra butter and freeze in 2-tablespoon portions for easy drop-and-go moments
Step-by-Step Instructions
- Make the vanilla chai butter: In a small bowl, mix together softened butter, brown sugar, vanilla extract, chai spice, and salt until smooth and fluffy. The texture should be soft and spreadable. Set aside or refrigerate until ready to use.
- Brew the chai base: In a small saucepan, bring 1 1/2 cups water to a simmer. Remove from heat, add chai tea bags or loose-leaf chai, and steep for 5–7 minutes. Strain the tea, stir in the milk or half-and-half, and reheat gently until warm (not boiling).
- Build the drinks: In each mug, add 2 tablespoons of vanilla chai butter and 2 ounces of dark rum. Pour the hot chai mixture over the top until the mug is nearly full.
- Stir and serve: Stir vigorously until the butter is thoroughly melted and the drink is creamy and well combined. Top with whipped cream, a cinnamon stick, or a sprinkle of spice, if desired.
Chef’s Tips and Tricks
- Let your butter fully soften to mix the chai butter smoothly—no lumps allowed!
- Heat the chai milk mixture gently—scalding will mute the spices
- Keep a batch of vanilla chai butter in your fridge for ultra-quick nightcaps
- Hosting a crowd? Multiply all ingredients and keep warm in a slow cooker
Recipe Variations and Serving Suggestions
- Vegan version: Use plant-based butter and cashew milk or oat milk for the ultimate creamy texture
- Mocktail option: Skip the rum and add more chai butter to your mug for a luxurious buttered chai
- Extra spicy: Add a pinch of freshly grated nutmeg or cracked black pepper to the chai butter
- Serve with: Ginger cookies, biscotti, or roasted almonds for that fireside snack vibe
FAQs
Can I make the chai butter in advance?
Absolutely! It keeps beautifully in the fridge for up to a week or the freezer for up to a month. Just portion into 2-tablespoon scoops and tuck them into airtight containers or wrap them individually.
What’s the best rum to use?
You’ll want a deep-flavored dark rum—look for something aged or spiced! Avoid white or light rums here—they’ll get lost in the richness of the butter and chai.
Can I use a chai concentrate instead of brewing tea?
Yes, totally! Just warm up 1 1/2 cups of your favorite unsweetened chai concentrate and mix with the milk before pouring over the butter and rum. Skip any added sugar if your concentrate is already sweetened.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup light brown sugar
- 2 tsp vanilla extract
- 1 tsp chai spice mix (or blend of cinnamon, cardamom, cloves, ginger)
- Pinch of salt
- 1 1/2 cups water
- 2 chai tea bags or 2 tsp loose chai
- 1/2 cup whole milk or half-and-half
- 4 oz dark rum
- Optional topping: whipped cream, cinnamon, cinnamon stick
Instructions:
- Mix butter, brown sugar, vanilla, chai spice, and salt into a smooth chai butter.
- Simmer water, steep chai tea for 5–7 minutes, then stir in milk and gently reheat.
- Add 2 tbsp chai butter and 2 oz rum into each mug. Pour in the hot chai milk mixture.
- Stir until smooth and melted. Garnish and serve warm.
Nutrition: ~285 calories per serving
If you loved this steamy winter sip, I’d LOVE to hear how it turned out! Drop a comment below, share it to your socials, and don’t forget to tag @TheKitchensAid when you post your cup of coziness. Cheers, friends!
