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Hot Buttered Rum

Hot Buttered Rum

Spring is a little less than three weeks away but you couldn’t tell it if you stepped outside. The temperature has dropped and we’re looking at some chilly weather for the next few days. So dust off this centuries old recipe, with a bit of an update. Hot buttered rum – a classic hot cocktail – one that boasts beautiful spices whipped in butter and vanilla ice cream then swirled into dark rum. Warming up tastes really good!

With yet another blast of cold air it seemed like the perfect weekend for a hot cocktail. One that I could whip up and sip on in front of the fire. I ran across so many versions of hot buttered rum before settling on this one from my favorite cocktail and beverage site, Liquor.com. With a bit of tweaking – the original recipe made a huge batch of buttered rum batter – hot buttered rums were within reach.

The buttered rum batter is what caught my eye. Butter blended with three heavenly spices – ground cinnamon, ground cloves and freshly grated nutmeg. Sweetened with both granulated and dark brown sugar then melded into softened vanilla ice cream – or in my case, creamy gelato!

Stir a small scoop or two of this decadent batter into dark rum….

…add a splash of boiling water to warm things up and get ready to indulge!

You can blend up a batch of this amazing buttered rum batter and just keep it in the freezer. Then it’s ready anytime you want to stir up a hot buttered rum for your friends or maybe just one for you.

So put the kettle on and get ready for a wonderful warm up – It might just make you want winter to stay a little longer!

Hot Buttered Rum

For the buttered rum batter:

1 stick unsalted butter, ½ cup, at room temperature

½ cup plus 1 tablespoon dark brown sugar

½ cup granulated sugar

¾ teaspoon ground cinnamon

¾ teaspoon ground cloves

¾ teaspoon freshly grated nutmeg

1 cup vanilla ice cream or gelato, softened

In a large bowl mix together the softened butter along with both sugars, the cinnamon, cloves and the nutmeg.

Stir until the sugars, butter and spices are creamed together.

Add the softened ice cream and stir until fairly smooth. At this point you can store the batter in a freezer-safe container and freeze until you’re ready to mix up your drinks.

Makes about 2-1/2 cups buttered batter.

For each hot buttered rum:

2 ounces dark rum

1 to 1-1/2 tablespoons buttered rum batter, to suit your taste preference

4 ounces boiling water

Cinnamon stick for serving, optional

Pour the rum into a 7 to 8-ounce mug.

Add the buttered rum batter.

Top with the boiling water.Stir to blend. Serve hot – and for fun drop in a cinnamon stick for swirling!

Makes 1 drink.

Hot Buttered Rum, courtesy of Preserving Good Stock

March 1, 2019
: About 2-1/2 cups buttered rum batter; one hot buttered rum drink.

Dust off this centuries old recipe for a classic hot cocktail with a bit of an update – one that boasts beautiful spices whipped in butter and vanilla ice cream then swirled into dark rum.

By:

Ingredients
  • For each drink you'll need 1 to 1-1/2 tablespoons of the buttered rum batter.
  • For the buttered rum batter:
  • 1 stick unsalted butter, ½ cup, at room temperature
  • ½ cup plus 1 tablespoon dark brown sugar
  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon freshly grated nutmeg
  • 1 cup vanilla ice cream or gelato, softened
  • For each hot buttered rum:
  • 2 ounces dark rum
  • 1 to 1-1/2 tablespoons buttered rum batter, to suit your taste preference
  • 4 ounces boiling water
  • Cinnamon stick for serving, optional
Directions
  • Step 1 For the buttered rum batter:
  • Step 2 In a large bowl mix together the softened butter along with both sugars, the cinnamon, cloves and the nutmeg.
  • Step 3 Add the softened ice cream and stir until fairly smooth. At this point you can store the batter in a freezer-safe container and freeze until you’re ready to mix up your drinks.
  • Step 4 For the hot buttered rum:
  • Step 5 Pour the rum into a 7 to 8-ounce mug.
  • Step 6 Add the buttered rum batter.
  • Step 7 Top with the boiling water. Serve hot – and for fun drop in a cinnamon stick for swirling!


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