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Sharing a seriously fun love for food...

It’s been a cold, icy week and we’ve been holed up for a few days. Having made it through this winter blast it seemed a hot cocktail was in order to toast the weekend. I dusted off this centuries old recipe to make this classic beverage with a bit of an update – one that boasts beautiful spices whipped in creamy butter and luscious vanilla ice cream, swirled into a dark, exotic rum.

I read through so many versions of hot buttered. With a bit of tweaking this delectable concoction was within reach.

For years I’d heard of this drink but never really considered making it until I was thumbing through old cookbooks. 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.

Stir a small scoop or two of this decadent batter into a mug along with dark rum, add a splash of boiling water to warm things up.

You can blend up a batch of the batter and 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 yourself. Put on the kettle 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:

½ cup butter, 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, softened

Add the softened butter to a large mixing bowl along with both sugars, plus the cinnamon, cloves, and nutmeg.

Beat on medium speed until well combined, about 1 to 2 minutes.

Add the softened ice cream and stir in on medium speed until fairly smooth, about 1 minute. The batter will be in a somewhat liquid state but will firm up when chilled.

At this point you can store the batter in a freezer-safe container and freeze until you’re ready to mix up your cocktails.

Makes about 2-½ cups buttered batter, enough for 10 to 12 cocktails.

For each hot buttered rum:

3 tablespoons hot buttered rum batter, to suit your taste preference

6 tablespoons dark rum

1 cup boiling water

Scoop the buttered rum batter into a mug.

Pour the rum in followed by the boiling water, stirring well to blend.

Serve piping hot. Makes 1 hot cocktail.

Hot Buttered Rum

This is a centuries old recipe with a bit of an update – one that boasts beautiful spices whipped in creamy butter and luscious vanilla ice cream, swirled into a dark, exotic rum. Put on the kettle and get ready for a wonderful warm up. It might just make you want the cold weather to stay a little longer!
Course Drinks
Servings 10 servings

Equipment

  • Mixer
  • Kettle for hot water

Ingredients
  

  • For the buttered rum batter:
  • ½ cup butter, 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, softened 
  • For each hot buttered rum: 
  • 3 tablespoons buttered rum batter, to suit your taste preference
  • 6 tablespoons dark rum
  • 1 cup boiling water

Instructions
 

  • For the buttered rum batter:
  • Add the softened butter to a large mixing bowl along with both sugars, plus the cinnamon, cloves, and nutmeg. Beat on medium speed until well combined, about 1 to 2 minutes.
  • Add the softened ice cream and stir in on medium speed until fairly smooth, about 1 minute. The batter will be in a somewhat liquid state but will firm up when chilled.
  • At this point you can store the batter in a freezer-safe container and freeze until you’re ready to mix up your cocktails.
  • Makes about 2-½ cups hot buttered rum batter, enough for 10 to 12 cocktails.
  • For each hot buttered rum:
  • Scoop the buttered rum batter into a mug.
  • Pour the rum in followed by the boiling water, stirring well to blend.
Keyword drinks, easy entertaining, hot beverages, hot buttered rum, hot cocktails, rum cocktails, vintage cocktails

Sharing a seriously fun love for food...

A mother-daughter duo, Donna and Emily bring you Preserving Good Stock after many, many utterances from our lips that “We should write a book,” and a great deal of harassment from friends and family to share our secrets and favorite recipes.

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