Who doesn’t love hot buttered rum for the holidays? I grew up loving the stuff. I used to sneak spoonfuls of this magic batter into my mouth as a kid. This recipe is my twist on what my mom made every year for Christmas. Be sure to add plenty of batter and rum into each serving (I double the recipe for both). It’s the only way.
Carole Mac’s Hot Buttered Rum
ABOUT 20 SERVINGS
Hot Buttered Rum Batter:
1/2 pound (2 sticks) butter, softened
2 cups confectioners’ sugar
2 1/2 cups brown sugar, firmly packed
1 pint vanilla ice cream, softened
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
In a large pot over medium heat, melt butter. Blend in the sugars. Remove from heat and stir in the ice cream, cinnamon, and nutmeg.
Pour mixture into a freezer-safe container and cover with a lid. Freeze until ready to use.
May be kept frozen for up to 1 month (batter will not freeze solid).
For Each Serving:
1 heaping tablespoon Hot Buttered Rum Batter*
1 fluid ounce of dark or light rum (dark spiced is my preference)*
Boiling water to fill your mug
Cinnamon stick and fresh nutmeg for garnish
* Alter amount according to taste.
In a mug, add batter, rum, and fill with boiling water. Stir well. Sprinkle additional nutmeg and serve with a cinnamon stick.