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+ servings
5 from 4 votes

Spiced Pineapple Hot Buttered Rum Toddy

By: Bella Bucchiotti
A delicious hot spiced rum beverage, this spiced pineapple hot buttered rum is perfect for fall and winter. It's a rum toddy which is ideal as a holiday cocktail. Ingredients for this warm rum drink include black spiced rum and butterscotch schnapps.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 2


  • 4 Wedges pineapple, ½” thick, for garnish
  • Tablespoons brown sugar, dark, divided
  • 2 Tablespoons salted butter, softened
  • Pinch nutmeg
  • Pinch cinnamon
  • 1 Cup pineapple juice, heated through
  • 2 Ounces rum, spiced such as Kraken Black Spiced Rum
  • 2 Teaspoons schnapps, butterscotch such as DeKuyper Buttershots
  • ½ Teaspoon vanilla extract
  • 2 maraschino cherries, for garnish


  • Preheat broiler to 500 degrees F. Pat pineapple wedges dry with a paper towel. Line a baking sheet with foil and arrange wedges. Sprinkle with ½ tablespoon dark brown sugar. Rub the brown sugar onto each pineapple piece until coated evenly. Broil on the middle rack for 6 minutes or until caramelized. Allow to cool slightly.
  • While the pineapple is cooling, combine softened butter, remaining dark brown sugar, nutmeg, and cinnamon. Divide between two 6 ounce heat-proof mugs.
  • Over butter, pour 4 ounces of the hot pineapple juice**, 1 ounce spiced rum, 1 teaspoon butterscotch schnapps, and ¼-teaspoon vanilla extract. Stir to mix. Repeat for the other mug. Rest a flat sandwich pick across the mug’s rim to hold two stacked pieces of the caramelized pineapple. Top the pineapple with a maraschino cherry. Serve hot.


Calories: 287kcal | Carbohydrates: 28g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 95mg | Potassium: 174mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 359IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 0.5mg
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