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
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, softenedÂ
- For each hot buttered rum:Â
- 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.
