You can easily make a batch of hot buttered rum “batter” to keep in your fridge so you can make this Christmas cocktail at a moment’s notice, and you can even make it without the alcohol to be a family-friendly drink. Check out our instructional video to see how easy it is to make!
Related: Wassail Recipe, Glühwein (German Mulled Wine), Mulled Wine, Homemade Hot Chocolate, Homemade Eggnog, Classic Hot Toddy, Apple Cinnamon Hot Toddy, Cranberry Spiced Hot Toddy
What’s the history of hot buttered rum?
Hot buttered rum dates all the way back to the American colonial period of New England in the 1650s. Rum was a popular drink as water wasn’t always safe to drink and the hot buttered rum was an alternative to a hot toddy as it also added some calories. The basic recipe consisted of rum, butter, spices, and sugar, which are still the main ingredients in modern hot buttered rums.
What does hot buttered rum taste like?
While the name may not sound appetizing to some, hot buttered rum has a creamy sweet taste punctuated with warm spices like cinnamon and nutmeg. The butter does give the drink a delicious buttery flavor similar to drinking a buttery cookie in a glass!
What type of rum is best for hot buttered rum?
While it’s possible to use white rum if that’s all you have on hand (and if that’s the rum you prefer), spiced rum or dark rum is a better flavor profile for this particular drink. Spiced rum will have some added caramel flavor and spices while dark rum will be a little more of a darker molasses flavor profile.
Hot buttered rum ingredients:
Unsalted butter: This is the buttery part of your hot buttered rum!
Brown sugar: You’ll get sweet notes of caramel by adding brown sugar to your batter mix.
Powdered sugar: Adding some powdered sugar gives the drink a lighter sweetness on top of the deeper brown sugar flavor.
Ground cinnamon, nutmeg, and clove: These warm spices combined together make this drink taste like Christmas in a glass! Feel free to add some ground allspice or cardamom as well for even more levels of spice.
Vanilla extract: Try and use vanilla extract rather than imitation vanilla for a more pure vanilla flavor.
Rum: A dark or spiced rum is your best choice for the perfect hot buttered rum.
Hot water: Adding hot water to your hot buttered rum batter is what gives you a warm and cozy drink.
TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.
How to make hot buttered rum
For the batter:
Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
Remove from heat and add in your vanilla and stir to combine. Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the hot buttered rum:
Add 2 tablespoons of the butter mixture to a heatproof mug and pour in 6 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink. Stir and add more batter to taste if necessary and enjoy!
TIP: Since you are adding hot water to your drink, you don’t have to heat the rum as well, so feel free to use room temperature rum.
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!
How do you make hot buttered rum nonalcoholic?
To make a family-friendly version of hot buttered rum, simply use just the batter and hot water to make your delicious drink. You can also add the batter into milk, apple cider, or coffee for a nonalcoholic treat.
How do you make hot buttered rum in a crockpot?
To make hot buttered rum for a crowd in a slow cooker, put the batter ingredients into the crockpot first and cook on high until all the ingredients are blended together (about 30-60 minutes).
Add in your hot water and rum and reduce heat to low until ready to serve. Ladle into mugs and garnish as desired before serving.
How long does hot buttered rum batter last in the fridge?
Hot buttered rum batter will last in the refrigerator in an airtight container for 1-2 weeks.
You can also put it in the freezer and it will last around 3 months frozen. Just let thaw in the fridge before using.
Can you use salted butter in hot buttered rum?
While most recipes call for unsalted butter so you can control the salt level to taste, you can also use salted butter with great results.
Hot buttered rum variations:
Make it with tea: Use your favorite black tea bags to brew tea with your hot water before adding it to your drink.
Play with spices: Try adding ginger, allspice, or cardamom to your batter until your reach your favorite spice combo.
Swap the rum: You can try brandy, whiskey, or cognac in place of the rum for a twist on the classic.
Make it with ice cream: It’s also popular to add some melted vanilla ice cream to your hot buttered rum batter for extra creamy sweetness.
Add notes of orange: Orange is such a popular holiday flavor as well so try some orange zest in the batter or a touch of orange extract.
Try these festive appetizers at your holiday party!
- Caprese Candy Cane
- 5 Easy Crostini Appetizers (Perfect For The Holidays!)
- Favorite Holiday Snacks and Appetizers
- Antipasto Wreath Christmas Appetizer
Hot Buttered Rum
Ingredients
Hot Buttered Rum Batter
- ½ cup unsalted butter one stick
- 1 cup brown sugar
- ½ cup powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon vanilla extract
- pinch of salt
Hot Buttered Rum Cocktail
- 2 tablespoons hot buttered rum batter
- 6-8 ounces hot water
- 1 ounce rum
Instructions
For the batter:
- Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
- Remove from heat and add in your vanilla and stir to combine.
- Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the cocktail:
- Add 2 tablespoons of the batter mixture to a heatproof mug and pour in 6-8 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink.
- Stir and add more batter to taste if necessary and enjoy!
Notes
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
Nutrition
You can easily make a batch of hot buttered rum “batter” to keep in your fridge so you can make this Christmas cocktail at a moment’s notice, and you can even make it without the alcohol to be a family-friendly drink. Check out our instructional video to see how easy it is to make!
Related: Wassail Recipe, Glühwein (German Mulled Wine), Mulled Wine, Homemade Hot Chocolate, Homemade Eggnog, Classic Hot Toddy, Apple Cinnamon Hot Toddy, Cranberry Spiced Hot Toddy
What’s the history of hot buttered rum?
Hot buttered rum dates all the way back to the American colonial period of New England in the 1650s. Rum was a popular drink as water wasn’t always safe to drink and the hot buttered rum was an alternative to a hot toddy as it also added some calories. The basic recipe consisted of rum, butter, spices, and sugar, which are still the main ingredients in modern hot buttered rums.
What does hot buttered rum taste like?
While the name may not sound appetizing to some, hot buttered rum has a creamy sweet taste punctuated with warm spices like cinnamon and nutmeg. The butter does give the drink a delicious buttery flavor similar to drinking a buttery cookie in a glass!
What type of rum is best for hot buttered rum?
While it’s possible to use white rum if that’s all you have on hand (and if that’s the rum you prefer), spiced rum or dark rum is a better flavor profile for this particular drink. Spiced rum will have some added caramel flavor and spices while dark rum will be a little more of a darker molasses flavor profile.
Hot buttered rum ingredients:
Unsalted butter: This is the buttery part of your hot buttered rum!
Brown sugar: You’ll get sweet notes of caramel by adding brown sugar to your batter mix.
Powdered sugar: Adding some powdered sugar gives the drink a lighter sweetness on top of the deeper brown sugar flavor.
Ground cinnamon, nutmeg, and clove: These warm spices combined together make this drink taste like Christmas in a glass! Feel free to add some ground allspice or cardamom as well for even more levels of spice.
Vanilla extract: Try and use vanilla extract rather than imitation vanilla for a more pure vanilla flavor.
Rum: A dark or spiced rum is your best choice for the perfect hot buttered rum.
Hot water: Adding hot water to your hot buttered rum batter is what gives you a warm and cozy drink.
TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.
How to make hot buttered rum
For the batter:
Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
Remove from heat and add in your vanilla and stir to combine. Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the hot buttered rum:
Add 2 tablespoons of the butter mixture to a heatproof mug and pour in 6 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink. Stir and add more batter to taste if necessary and enjoy!
TIP: Since you are adding hot water to your drink, you don’t have to heat the rum as well, so feel free to use room temperature rum.
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!
How do you make hot buttered rum nonalcoholic?
To make a family-friendly version of hot buttered rum, simply use just the batter and hot water to make your delicious drink. You can also add the batter into milk, apple cider, or coffee for a nonalcoholic treat.
How do you make hot buttered rum in a crockpot?
To make hot buttered rum for a crowd in a slow cooker, put the batter ingredients into the crockpot first and cook on high until all the ingredients are blended together (about 30-60 minutes).
Add in your hot water and rum and reduce heat to low until ready to serve. Ladle into mugs and garnish as desired before serving.
How long does hot buttered rum batter last in the fridge?
Hot buttered rum batter will last in the refrigerator in an airtight container for 1-2 weeks.
You can also put it in the freezer and it will last around 3 months frozen. Just let thaw in the fridge before using.
Can you use salted butter in hot buttered rum?
While most recipes call for unsalted butter so you can control the salt level to taste, you can also use salted butter with great results.
Hot buttered rum variations:
Make it with tea: Use your favorite black tea bags to brew tea with your hot water before adding it to your drink.
Play with spices: Try adding ginger, allspice, or cardamom to your batter until your reach your favorite spice combo.
Swap the rum: You can try brandy, whiskey, or cognac in place of the rum for a twist on the classic.
Make it with ice cream: It’s also popular to add some melted vanilla ice cream to your hot buttered rum batter for extra creamy sweetness.
Add notes of orange: Orange is such a popular holiday flavor as well so try some orange zest in the batter or a touch of orange extract.
Try these festive appetizers at your holiday party!
- Caprese Candy Cane
- 5 Easy Crostini Appetizers (Perfect For The Holidays!)
- Favorite Holiday Snacks and Appetizers
- Antipasto Wreath Christmas Appetizer
Hot Buttered Rum
Ingredients
Hot Buttered Rum Batter
- ½ cup unsalted butter one stick
- 1 cup brown sugar
- ½ cup powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon vanilla extract
- pinch of salt
Hot Buttered Rum Cocktail
- 2 tablespoons hot buttered rum batter
- 6-8 ounces hot water
- 1 ounce rum
Instructions
For the batter:
- Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
- Remove from heat and add in your vanilla and stir to combine.
- Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.
For the cocktail:
- Add 2 tablespoons of the batter mixture to a heatproof mug and pour in 6-8 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink.
- Stir and add more batter to taste if necessary and enjoy!
Notes
Tips for making hot buttered rum:
- Add a dash of salt to your batter to really bring out the flavors.
- Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
- Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.
Nutrition
This recipe delivers perfect dough for cutout shapes (similar to sugar cookies) with all the cinnamon and spice flavor you love from gingerbread.
Gingerbread cookies are my husband’s favorite cookie, and I make this recipe multiple times each holiday season. I hope you enjoy it as much as we do!
Related recipes: Snowball Cookies, Pinwheel Cookies, Peanut Butter Blossoms.
Gingerbread Cookie Ingredients:
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cloves
How to Make Gingerbread Cookies:
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined—about 3 minutes. Scrape down sides if needed.
- Slowly add the molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add the flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step, your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.
Tips for Making Gingerbread Cookies:
- If you prefer crispy gingerbread, simply roll the dough thinner (1/4 inch) and bake for 12 minutes instead of 10.
- You can use light or dark molasses, but do not use blackstrap or cooking molasses or your cookies will be bitter. I used the brand Grandma’s Original Molasses, which is easy to find in the U.S.
- Here’s a link to Christmas cookie cutters I used.
More Holiday Recipes:
Other recipes you may like:
FAQ
While the minimum time to chilling your dough is 30 minutes, there really is no maximum. You can keep your dough in the fridge for up to 3 days with no issues.
Yes. This recipe makes a lot of dough, so if you aren’t able to use it within two to three days, freeze it for a future cookie session.
P.S. Love this post? Check out my Gingerbread House Decorating Party.
Soft & Chewy Gingerbread Cookies
Ingredients
- 1 cup salted butter room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup dark molasses
- 5 cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cloves
Instructions
- Mix the flour, baking soda, salt and all spices. Set mixture aside.
- In your stand mixer bowl, combine butter and sugar and beat until mixture is fully combined, about 3 minutes. Scrape down sides if needed.
- Slowly add molasses, egg and vinegar until fully combined. It’s normal for the mixture to appear curdled.
- Add flour mixture slowly, scraping sides as needed. Be sure the bottom and top of your bowl are both fully combined. If the dough is crumbly, it is not fully mixed.
- Divide the dough into 3-5 flattened balls and cover in plastic wrap.
- Chill the dough for at least 30 minutes before rolling. Chilling is an essential step to create cutout shapes with nice edges. If you skip this step your cookies may lose some shape while baking.
- Preheat oven to 350 degrees.
- Roll dough using as small amount of flour as necessary. I use parchment paper to roll if my dough is sticky at all. Dough should be about half an inch thick for a nice, soft cookie.
- Place cutout shapes on a parchment lined baking sheet. Gather and re-roll shapes as needed. You do not need to chill your dough again unless it becomes very soft.
- Bake cookies at 350 degrees for 10 minutes. Allow cookies to cool on pan for 5 minutes before transferring.
- Decorate your cookies as you like. I used this royal icing recipe. We also have a vegan royal icing recipe.
Nutrition
More cocktail ideas: Old Fashioned, Manhattan, French 75, Kir Royale, Vieux Carré, Pink Squirrel, Paper Plane.
Ingredients in a Pomegranate Martini
- Pomegranate Juice – Sweet, tart juice. Store-bought or fresh squeezed will both work great for this recipe.
- Vodka – Choose a quality, unflavored vodka.
- Orange Liqueur – Such as triple-sec, Cointreau or Grand Marnier.
- Lemon Juice – Fresh squeezed lemon juice adds so much depth to this recipe.
The best glassware to serve this drink in is a classic martini glass.
Instructions
Begin by adding pomegranate juice, vodka, orange liqueur and lemon juice to a cocktail shaker half filled with ice.
Shake for 10-15 seconds until well chilled.
Strain and pour into a martini glass (bonus points for using a chilled glass).
Garnish with a lemon twist or a sprig of fresh rosemary.
Tips for Making
- To chill a martini glass, simply place it in the freezer for at least 30 minutes. This will make it nice and frosty. Remove it when you’re ready to serve your cocktail.
- You can garnish the drink with fresh pomegranate seeds or even a wedge of pomegranate fruit if you like.
- This recipe makes the perfect holiday drink because pomegranate juice is more pigmented and makes a bright red color much more intense than cranberry juice (such as a Cosmopolitan) while tasting very similar. Garnishing with fresh rosemary sprigs adds to the holiday appeal.
- If you don’t have lemon juice, you can also use another citrus juice such as lime juice in its place.
- To make a pitcher recipe, increase this recipe for 6 servings. Serve in a pitcher with frozen cranberries to keep it chilled. Don’t add ice to the pitcher.
- Try a sugar rim for a festive look.
The ingredients in a pomegranate martini are pomegranate juice, vodka, orange liqueur and fresh lemon juice.
Begin by adding pomegranate juice, vodka, orange liqueur and lemon juice to a cocktail shaker half filled with ice. Shake for 10-15 seconds until well chilled. Strain and pour into a martini glass (bonus points for using a chilled glass). Garnish with a lemon twist or a sprig of fresh rosemary.
More Recipes to Try
- Classic Cocktail – Grasshopper, Gimlet, Aviation Cocktail
- Appetizer Ideas – 20 Easy Party Appetizers
- Dessert Ideas – Christmas Desserts
Pomegranate Martini
Equipment
- 1 cocktail shaker
- 1 martini glass
Ingredients
- 1½ ounces vodka
- 1 ounce pomegranate juice
- ¾ ounce lemon juice
- ½ ounce orange liqueur
Instructions
- Begin by adding pomegranate juice, vodka, orange liqueur and lemon juice to a cocktail shaker half filled with ice.
- Shake for 10-15 seconds until well chilled.
- Strain and pour into a martini glass (bonus points for using a chilled glass).
- Garnish with a lemon twist or a sprig of fresh rosemary.
Notes
- To chill a martini glass, simply place it in the freezer for at least 30 minutes. This will make it nice and frosty. Remove it when you’re ready to serve your cocktail.
- You can garnish the drink with fresh pomegranate seeds or even a wedge of pomegranate fruit if you like.
- This recipe makes the perfect holiday drink because pomegranate juice is more pigmented and makes a bright red color much more intense than cranberry juice (such as a Cosmopolitan) while tasting very similar. Garnishing with fresh rosemary sprigs adds to the holiday appeal.
- If you don’t have lemon juice, you can also use another citrus juice such as lime juice in its place.
- To make a pitcher recipe, increase this recipe for 6 servings. Serve in a pitcher with frozen cranberries to keep it chilled. Don’t add ice to the pitcher.
- Try a sugar rim for a festive look.
Nutrition
Related: Next up try our Pozole and Sancocho recipes.
Chile Verde Ingredients
- Tomatillos
- Jalapeños
- Poblano peppers
- Garlic
- Cilantro
- Pork Shoulder
- Oil – Canola or Vegetable
- Chicken Stock
- Recaito – optional but I like the flavor it adds
- Salt and pepper
- Serve with avocado, fresh onion and tortilla chips
How to make Chile Verde
First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half. Cut the jalapeños in half, removing stems and seeds. Cut the poblano peppers in half, removing stems. Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.
Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.
Cut the pork shoulder in to small cubes, removing any large pieces of fat. In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.
Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours. Taste and add any salt, pepper or other seasoning you think it needs. Serve warm with fresh avocado, red onion and tortilla chips.
Notes
- I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
- Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
- Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.
More Mexican and Latin American Recipes
- Chalupa
- Quesadillas
- Ceviche
- Torta
- Elote
- Chicharron
- Mole Sauce
- Chipotle Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Chimichangas
- Fajitas
- Huevos Rancheros
Chile Verde
Ingredients
- 8 Tomatillos
- 2 Jalapeños
- 2 Poblano peppers
- 4 cloves Garlic
- 2 tbsp Cilantro
- 3 lbs Pork Shoulder
- 1 tbsp Oil
- 2 ½ cups Chicken Stock
- 1 cup Recaito
Instructions
- First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half.
- Cut the jalapeños in half, removing stems and seeds.
- Cut the poblano peppers in half, removing stems.
- Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.
- Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.
- Cut the pork shoulder in to small cubes, removing any large pieces of fat.
- In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.
- Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours.
- Taste and add any salt, pepper or other seasoning you think it needs.
- Serve warm with fresh avocado, red onion and tortilla chips.
Notes
- I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
- Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
- Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.
Nutrition
This is a delicious breakfast or lunch for one OR you can make a larger spread for a breakfast get together or brunch.
Related: Want to make your own bagels? Try my homemade Everything Bagels recipe.
Lox Bagels Ingredients
- Lox or other smoked salmon
- Bagels – I like everything bagels or plain for this
- Cream cheese
- Capers
- Dill
- Other toppings like: cucumber, red onion or tomato
What is Lox?
- Lox- Traditionally the belly fat from salmon that is salt cured, either in a saltwater brine or salt. Sometimes called belly lox. It is not cooked with heat.
- Nova Lox- Traditional lox that is lightly smoked. More common and more often used in restaurants or delis.
- Smoked Salmon- usually divided into two categories (hot and cold). For this recipe you want cold smoked salmon which is still soft and looks silky like lox. Hot smoked salmon is cooked through and flaky / firm.
- Gravlax- Dry cured salmon made with salt, sugar and spices. Similar to lox in that it is not smoked or cooked with heat.
How to make Lox Bagels
Slice the bagel in half and toast it (in a toaster or quickly under the broiler).
Spread a layer or cream cheese over the toasted bagel. Add the lox. Sprinkle with capers and chopped dill.
Top the lox bagel with any other toppings you prefer like: sliced cucumber, tomato, thinly sliced red onion and a squeeze of lemon juice. Serve cold.
Notes & Variations
- Lox Bagel Spread (or Lox Schmear) – in a food processor add the cream cheese, lox, capers, dill and a few slices of cucumber and red onion. Blend until smooth. Smear this over a toasted bagel for a commute friendly lox bagel option.
- I rarely used plain cream cheese in this recipe although you can. I prefer a savory cream cheese like chive and onion.
- If you can’t find capers (or find you forgot to buy them) chopped green olives are a tasty substitute IMO.
More Favorite Breakfast Recipes
- Monkey Bread
- Classic Pancakes
- Pecan Pie Sticky Buns
- Classic Waffles
- Hashbrown Casserole
- Tater Tot Casserole
- Biscuits and Gravy Casserole
- Breakfast Casserole
- French Toast Casserole
- The Best Fruit Salad
- How to Cook Bacon
- Air Fryer Breakfast Potatoes
- Stuffed French Toast
Lox Bagels
Ingredients
- 2 ounces Lox or cold smoked salmon
- 1 everything bagel
- 2 tablespoons cream cheese
- 2 teaspoons capers
- 1 teaspoon dill
Instructions
- Slice the bagel in half and toast it (in a toaster or quickly under the broiler).
- Spread a layer or cream cheese over the toasted bagel. Add the lox.
- Sprinkle with capers and chopped dill.
- Top the lox bagel with any other toppings you prefer like: sliced cucumber, tomato, thinly sliced red onion and a squeeze of lemon juice. Serve cold.
Notes
- Lox Bagel Spread (or Lox Schmear) – in a food processor add the cream cheese, lox, capers, dill and a few slices of cucumber and red onion. Blend until smooth. Smear this over a toasted bagel for a commute friendly lox bagel option.
- I rarely used plain cream cheese in this recipe although you can. I prefer a savory cream cheese like chive and onion.
- If you can’t find capers (or find you forgot to buy them) chopped green olives are a tasty substitute IMO.
Nutrition
Sancocho can be made a number of different ways based on the region you find it. This version is a very simple one with ingredients I can easily find at most grocery stores where I live. This soup is made with beef, starchy vegetables like potatoes and corn. It’s flavorful, filling and deeply satisfying on a rainy or cold weeknight.
Related: Next try my recipe for cachapas, tequeños, or arepas. And if you love soup be sure to make pozole.
Sancocho Ingredients
- Chuck roast
- Oil – Canola or Vegetable
- Beef broth
- Sofrito cooking base
- Sazon spice
- Adobo spice blend
- Bay leaves
- Platano
- Potatoes
- Corn
- Oregano
- Cilantro
- Rice for serving
How to make Sancocho
Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper. In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.
Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.
Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.
Remove the bay leaves from the soup. Add the vegetables and oregano. Cook covered for another 30-45 minutes, until the vegetables are tender. Sprinkle the chopped cilantro over the top and stir into the soup before serving. I like to serve this alongside steamed white rice and lime wedges.
Notes & Substitutions
- Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
- Depending on your size of pot you may need to sear the meat in a couple of batches.
- The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
- If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
- This stew is great the day it is made but also makes excellent leftovers. Simply store in an airtight container in the refrigerator for up to three days and rewarm before eating.
More Latin American Recipes
- Chalupa
- Quesadillas
- Ceviche
- Torta
- Pozole
- Elote
- Chicharron
- Mole Sauce
- Chipotle Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Chimichangas
- Fajitas
- Huevos Rancheros
Sancocho
Ingredients
- 2 pounds chuck roast
- 1 tablespoon oil
- 8 cups beef broth
- 1 cup sofrito cooking base
- 1 teaspoon sazon seasoning
- 1 teaspoon adobo spice blend
- 2 bay leaves
- 1 platano
- 10 fingerling potatoes
- 4 ears corn
- ½ teaspoon oregano
- 2 tablespoons cilantro
Instructions
- Cut the beef into bite-sized cubes, trimming any large pieces of fat as well. Season all sides with a little salt and pepper.
- In a large pot or dutch oven heat the oil over high heat. Sear the top and bottom (two sides) of all pieces for 2 minutes on each side.
- Reduce the heat to low and add the broth, sofrito base, sazon spice, adobo spice and bay leaves. Reduce to a simmer, cover and cook for one hour.
- Meanwhile slice up the platano and potatoes so they are a similar thickness (and will cook within a similar amount of time). Cut the corn into small rounds.
- Remove the bay leaves from the soup. Add the vegetables and oregano.
- Cook covered for another 30-45 minutes, until the vegetables are tender.
- Sprinkle the chopped cilantro over the top and stir into the soup before serving.
Notes
- Chuck roast can be substituted for london broil or any cut of beef you might use in a stew
- Depending on your size of pot you may need to sear the meat in a couple of batches.
- The vegetables (platano, potatoes and corn) can be substituted for other root vegetables. I think sweet potatoes sometimes add a fun (sweet) flavor to sancocho.
- If after simmering for an hour you find the liquid in the soup seems to have reduced more than you would like you can add a little water or more broth.
- I like to serve this alongside steamed white rice and lime wedges.
Nutrition
Did you grow up calling this recipe Puppy Chow or Muddy Buddies? I think it may be a regional thing. I grew up saying Puppy Chow in Missouri.
Related: Royal Icing Sugar Cookies, Oreo Truffles, Popcorn Balls, Peanut Butter Fudge, Chocolate Covered Strawberries.
Puppy Chow Ingredients
- Chex Cereal You can use rice Chex cereal or corn Chex- we typically use corn.
- Chocolate chips we typically use milk chocolate or semi-sweet chocolate chips.
- Peanut Butter Chips or peanut butter
- Powdered sugar also called confectioner’s sugar
You can absolutely use creamy peanut butter instead of peanut butter baking chips, but I tend to use chips as I usually have them on hand (we bake a lot at our house).
How to make Puppy Chow
In a large bowl, add the cereal. Set aside.
In a medium size bowl, add the chocolate chips and peanut butter chips (or peanut butter). Use a microwave-safe bowl to melt in 30 second intervals, stirring in between, until the chocolate peanut butter mixture is melted. You can also do this over low heat on the stove top.
Pour the melted chocolate mixture over the cereal and stir to combine. You want to get all the pieces coated in chocolate.
Pour the cereal mix into a large paper bag (like a paper grocery bag) and add the powdered sugar. Close, and shake so everything gets dusted in sugar.
I like to use the corn Chex cereal, but you can use the rice kind or wheat or even mix them.
Why use a paper bag? Most recipes will tell you to mix this in a large (gallon size) ziplock bag, but for this recipe you will need at least two of those bags (or done in two batches), so I like to reuse a paper grocery bag instead. Just make sure if you are reusing something that it is clean and free of debris.
This is a recipe I often make with kids and the big, brown grocery bag works better for them as well. It’s just fun!
Tips & Additions
- Add Candy I love adding Buncha Crunch any time of year.
- Christmas or Seasonal Variation M&Ms are also a great addition and you can buy seasonal colors, like pastels in Spring or red and green for Christmas.
- Autumn Variation Reese’s pieces is always a great addition but the colors are also great for autumn.I love adding candy corn to this puppy chow recipe right around Halloween.
- Add Salt Flaky sea salt can be added at the same time as the powdered sugar to add a little depth of flavor. I love the combination of chocolate and salt! My favorite flaky sea salt for this as well as to top cookies (among other things) is Maldon Sea Salt Flakes.
- How to Freeze You can also freeze a batch of puppy chow after making and store it. It is freezer-safe for at least 2 months.
- Where to Serve This is a great recipe for bringing to a party, movie night or holiday gathering. It also makes a great gift idea for friends and neighbors.
- Alternative Ingredients Some recipes call for a bit of vanilla extract or unsalted butter. You may also substitute peanut butter for almond butter or any other type of nut butter.
Chex cereal (corn or rice), chocolate chips, peanut butter chips and powdered sugar.
This treat is called Puppy Chow or Muddy Buddies depending on the region. There is no distinction between the two recipes, it is just one recipe that goes by two names. It is also sometimes called Muddy Munch, Reindeer Chow or Puppy Food.
Storing in an airtight container this recipe lasts at room temperature for about one week.
More Treat Recipes
Puppy Chow (Muddy Buddies)
Ingredients
- 12 ounces Chex cereal
- 1 cup semi-sweet chocolate chips 6 oz.
- 1 cup peanut butter chips
- 2 cups powdered sugar
Instructions
- In a very large bowl, add the cereal.
- In a medium size bowl, add the chocolate chips and peanut butter chips (or peanut butter).
- Melt in the microwave in 30 second intervals, stirring in between, until melted.
- Pour the melted chocolate mixture over the cereal and stir to combine. You want to get all the pieces coated in chocolate.
- Pour the cereal mix into a large paper bag (like a grocery bag) and add the powdered sugar and chocolate candies.
- Close, and shake so everything gets dusted in sugar.
Notes
Nutrition
There are many variations of Strawberry Pretzel salad, so here is what you can expect from this recipe. This is a dessert OR sweet side dish in three layers: pretzel crust, cream cheese center, and a strawberry-cranberry Jello top.
I like to add a sugared cranberries garnish along the edge just for a festive look, but this is totally optional.
As I mentioned, this is my great-aunt Ina’s recipe. I had to get it from my grandmother who delivered it to me as a handwritten photocopy, which I loved. I pretty much stick to her Jello salad recipe with one variation which I’ll share below.
Related: The Best Fruit Salad, Ambrosia Salad, Watergate Salad, Jello Poke Cake, and 15+ Easy No-Bake Desserts.
Strawberry Pretzel Salad Ingredients:
- Strawberry Jello mix
- Cranberry juice
- Frozen strawberries
- Cream cheese
- Cool Whip
- Granulated white sugar
- Butter
- Pretzels
How to Make Strawberry Pretzel Salad:
This is a layered dessert that requires some setting time. So, it’s best to make this the day before you plan to serve it. Personally, I love a make ahead recipe, especially when I’m prepping for a big meal.
Layer 1 = Crushed pretzels and melted butter that get baked into a crust.
Layer 2 = Softened cream cheese, Cool Whip, and sugar get blended together and then layered over the cooled crust.
Layer 3 = Strawberry Jello mix made with cranberry juice and frozen strawberries are added to the top layer. Then, allow the dessert to fully set (covered in the refrigerator) before serving.
Tips for Making Jello Salad:
- For the strawberry Jello, I follow the directions on the box, substituting the cold water for cold cranberry juice instead. This adds more flavor and a tartness to this sweet side dish.
- I like to pulse the frozen strawberries in a food processor a couple times before adding to the Jello mix. My aim is not to completely puree them, but leave some variance in texture, as you can see in the photos here.
- This recipe is best made in a 9×13 pan. However, as you can see, I made it in a slightly smaller dish as pictured here. This is totally fine—it just means your layers will be a little thicker and it may take a little longer for the Jello to fully set.
More Holiday Desserts
Is strawberry pretzel salad a side dish or dessert? Honestly, I’ve had it served both ways before, so it’s entirely up to you. Here are some other holiday desserts you might like:
- Eclair No-Bake Cake – another delicious layered dessert
- 15 Pumpkin Desserts
- Caramel Apple Cheesecake
- Easy 3 Ingredient Fudge
FAQ
This Jello salad recipe will last at least 3-5 days in the refrigerator. After around 5 days, the Jello layer will begin to run into the cream cheese layer, making it pink, and the crust will be become soggy.
Yes. In fact it’s best to make this Jello salad recipe the day before you plan to serve it.
It depends! I’ve had this Jello salad recipe served as both a side dish and a dessert at different meals. I actually think the cranberry strawberry Jello tastes great alongside turkey, but this recipe most closely resembles a dessert by the ingredients.
Jello Salad
Equipment
- 1 9×13 baking dish
Ingredients
Crust
- 2 cups pretzels crushed
- ¾ cup butter melted
Cream Cheese Layer
- 16 ounces cream cheese
- 8 ounces Cool Whip
- ½ cup granulated white sugar
Jello Layer
- Large box strawberry Jello Mix off brands are fine, too
- 2 cups cranberry juice
- 1 pound frozen strawberries chopped
Instructions
- To make the crust, crush the pretzels. This is easy to do in a food processor.
- Add the pretzels and melted butter to a medium-sized mixing bowl and stir to combine.
- Press the mixture into the bottom of a 9×13 baking dish.
- Bake at 375°F for 25 minutes. Allow to fully cool.
- To make the cream cheese layer, whip together the softened cream cheese, Cool Whip, and sugar.
- Spoon this mixture over the cooled crust and seal the sides completely.
- To make the Jello layer, chop up the frozen strawberries. I do this by pulsing a few times in the food processor.
- Follow the box instructions to make the Jello. This will include boiling two cups of water and also adding two cups of cold water, which you should substitute for cold cranberry juice instead. Then, add the frozen strawberries.
- Let the Jello partially set before adding to the top of the cream cheese layer.
- Cover and refrigerate for at least 4 hours so the Jello fully sets. I usually make this the night before I plan to serve it.
- Optional: Toss fresh cranberries in a little water and then toss in 1/4 cup granulated white sugar to make quick sugared cranberries for a garnished edge.
Nutrition
As soon as the cold weather starts to set in I feel in the mood for this drink. A great option for the cold winter months and anytime you have a sore throat or the flu. As soon as you feel the cold symptoms coming on, make yourself a nice hot toddy. Of course, no need to be ill to try this drink- these are delicious and cozy all winter long.
More hot cocktails + drinks: Irish Coffee, Mulled Wine, Hot Buttered Rum, Glühwein (German Mulled Wine), Medicine Ball, Turmeric Latte.
What does it taste like?
A hot toddy is a sweet, warm whiskey cocktail. The top flavors are whiskey and honey. It tastes like a hot tea with honey and whiskey added. If you don’t like whiskey you can make this recipe using dark rum, scotch or flavored whiskey like Fireball, which is cinnamon flavored whisky. You can taste the liquor, so choose one you enjoy the flavor of.
Hot Toddy Ingredients
- Hot Water We recommend using filtered water if your water at home has any taste to it at all.
- Whiskey Our favorite is Tennessee Whiskey. You can also use Bourbon, Irish Whiskey, Japanese Whiskey, Scotch or Dark Rum. The flavor does come through, so choose your personal favorite.
- Lemon Juice freshly squeezed is a must for this recipe.
- Honey A generous squeeze of honey will help soothe your throat and sweeten this drink.
The best glassware to serve this in is a clear mug. Here’s the exact ridged mug we used in these photos.
How To Make a Hot Toddy
First, add whiskey and honey to a mug.
Next, pour in the hot water. Give that a couple stirs to make sure the honey dissolves.
Add lemon and/or a cinnamon stick to garnish.
Tips for Making
- If you want to be able to sip your drink right away use water around 140°F to 150°F. This is warm, but not boiling hot.
- Rub the outside rim of your mug with lemon before serving.
- My favorite secret ingredient to add to a hot toddy is a handful of fresh mint leaves. It creates the best sensory experience ever.
Variation Ideas
- Flavored Tea Any flavor that goes well with the spirit you are using (I like to use lemon, ginger, or cinnamon)
- Apple Flavor Make an apple hot toddy by adding half a packet of apple cider mix to your drink. Or use a full packet and replace the tea entirely.
- Add Ins Add a star anise, an orange slice, a clove-studded orange wedge, a whole cinnamon stick, or a lemon peel. These are all great garnish ideas that add flavor to your drink. You could also add mulling spices.
- Maple Syrup Replace honey with maple syrup for a nice cozy variation. You can also use agave nectar as a substitution for honey.
Need more hot toddy recipes?
- Sweet Tea Hot Toddy
- Cranberry Spiced Hot Toddy
- Apple Cinnamon Hot Toddy
- If you enjoy scotch try a Rusty Nail cocktail.
- Best alcohol-free drink when you are sick is Medicine Ball Tea
After a cold day, I love a hot toddy! Cheers.
P.S. Check out 40 Fun Cocktails to Make at Home for more recipes!
Classic Honey Toddy
Equipment
- 1 Hot water kettle
- 1 mug
Ingredients
- 1 ½ ounces whiskey or bourbon
- 1 cup hot water
- 2 teaspoons honey
- lemon
Instructions
- Add the whiskey and honey to a mug.
- Add the hot water. I like to heat the water to between 140°F to 150°F, but whatever you usually make hot tea at is fine.
- Stir so the honey dissolves.
- Add a lemon slice.