Hot Buttered Rum Recipe. Get Drunk & Fat in Record Time.

Love butter so much you’d drink it if you could? Well you can. You can drink ice cream too. This hot buttered rum recipe turns both of them into a warm, creamy, drinkable concoction with the soul warming addition of rum.

 

Certain things just sound delicious.  It’s in the name.  Like clotted blood sausage.

Sorry, clotted blood sausage is actually proof of the opposite fact; that certain things just sound undelicious.   If you drizzled a crisp, light, pastry with chocolate and filled it with whipped cream and named your creation clotted blood sausage, you wouldn’t have a hit on your hands.  If you called that same thing a Chocolate Eclair … you’d have a winner.

See what I’m saying?

It’s all in the name.

If you’re having a holiday party for a lot of people or a holiday party for one and you want something that’s over the top festive, you have to go with the hot buttered rum.  You just have to. I served these at my Christmas Eve party a few years ago and they’re like liquid creme brule with the kick of rum.

This year I’m not making a batch of this hot buttered rum batter which means it’s up to you to make these frothy cups of Hot Buttered Rum. (I told you it’s all in the name)

Your guests will fall to the ground, hands clasped together, and thank you for making their holiday complete. It’s not a successful Christmas if you haven’t grown a nest of back fat.  This Hot Buttered Rum recipe is sure to do the trick.

Powdered sugar in a white bowl with gold duck feet, brown sugar and vanilla ice cream in plain white bowls along with a variety of hot buttered rum spices on a marble countertop.

 

As you can see the ingredients are back fat friendly.  Ice cream, powdered sugar, brown sugar and butter.

Another back fat friendly thing I serve at Christmas are antojitos. They’re good for your back fat on account of the cream cheese.

A grid style photo showing the four steps of melting butter, integrating sugars and whisking to make hot buttered rum batter.

You are basically making a batter by melting the butter, adding in the sugars in and then mixing it with ice cream and spices. A hot buttered rum batter.

 

Side by side photos of ice cream being incorporated into hot buttered rum batter and whisking in spices on the right.

 

The great thing about this particular recipe is that it can be made in advance and thrown in the freezer.  When you have a Hot Buttered Rum hankering you just pull out the mixture, scoop some into a cup and add a splash/glug/bottle of rum and hot water.

 

Batter ready to be placed in the freezer until ready to use with general cooking mess on white marble counter.

You just scoop it out like ice cream. 

Frothy hot buttered rum in a clear pint glass with a piece of twine tied around it with a tiny cedar sprig.

STUFF YOU WANT TO KNOW

 

Hot Buttered Rum

Hot Buttered Rum

Hot Buttered Rum for a cold winter's night.
4.5 from 2 votes
Print Pin Rate
Course: Drinks
Servings: 25 -50 servings
Author: The Art of Doing Stuff

Ingredients

  • 1/2 lb butter
  • 1/2 lb brown sugar
  • 1/2 lb powdered sugar
  • 2 cups vanilla ice cream softened
  • 1 1/2 tsps. cinnamon
  • 1/2 tsp. nutmeg fresh ground if you can

Instructions

  • Melt butter in a medium saucepan over medium heat.
  • Mix in brown and powdered sugars.
  • Remove from heat and mix in ice cream, cinnamon and nutmeg. Put in plastic container and freeze.
  • Add 1-2 tablespoons of mixture into mug, add a shot of rum and top up with boiling water.
  • Sprinkle top with a bit of nutmeg.

This recipe is really sweet.  Probably too sweet for me actually, but I don’t like sweet things. I don’t even really like dessert.  So when I first made it years ago I tested the mixture on my niece and she assured me anyone with any common sense would love it.

If you and your back fat try Hot Buttered Rum this holiday season and think it’s not only good but a little toooo good, you can always just rename it to something less appealing.   You might be less inclined to throw back a mug every morning if you name it a Steaming Head Cheese.
 

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Hot Buttered Rum Recipe. Get Drunk & Fat in Record Time.

60 Comments

  1. Melanie Woitas says:

    I’m about to be ALL over this. But I’m wondering – is the butter salted? I imagine so, but I want to make sure. Thanks!

  2. Eileen says:

    Personally, I’d go for the Steaming Head Cheese. Not so much the very sweet and greasy and boozy concoction. I prefer my boozy concoctions…just boozy.

  3. Vikki says:

    Why is it a Law of the Universe that the better something tastes the more calories it has!?! Curse you, Calories!!!!

  4. whitequeen96 says:

    How could I have missed this?! It looks absolutely delicious, and you posted it just in time for my last run to the market before Christmas. I’m definitely going to pick up the ingredients and make this for my family during the holidays. So on behalf of all my friends and relatives who will benefit from your recipe, I thank you!

  5. Amy says:

    The deer are the bomb!! Btw: I actually found a pack of those bubblegum cigarettes in a ‘flashback/retro’ novelty store. They even had the powdery sugar that you made a little ‘smoke’ cloud when you puffed! I rushed home to show my 8 year old daughter how cool the candy from my youth was… I loathe to say this – but when she put it in her mouth – it just wasn’t cute or cool anymore!! I felt like she needed a few tattoos and stilettos to go with! Damn those granola health not sissies! They ruined being a fake bad girl for us all!!

    • Gail says:

      Fantastic!! I love it- made it ( 1/2 the recipe) Delicious!!! Will have some after work to take the ‘chill’ off!! Thanks!!

  6. Mindy says:

    Yep, we drink this every year at my aunt’s house for Thanksgiving. It doesn’t suck at all. As for blood sausage, my grandma always made it. That, and pickled cow’s tongue. Both very appetizing to a child. Not.

  7. Agnes says:

    This makes me want to make the Butter Beer recipe I have been wanting to make for many Christmases now… and I think I just might, thank you for the inspiration Karen!

  8. jBess says:

    PS- this all looks even sweeter on that stove of yours…

  9. jBess says:

    Perfect timing!! I’ve been saying I want to do hot buttered rum this year… with only vague ideas on how I’ll do it! I love the idea of ice cream. One of my favorite hot buttered rums is at a cuban restaurant- they always have one perfect round slice of orange floating in the top of the cup. I wonder if your recipe and the orange slice would go together nicely?

  10. Amber says:

    I can’t believe you didn’t go for the decadence of the Hot Chocolate Bacon Nutella drink thingy I sent you several months ago!
    For those of you who are not so squeamish, or possibly, so sober: http://www.seriouseats.com/recipes/2012/02/bacon-bourbon-and-hazelnut-hot-chocolate-makers-mark-frangelico-cocoa-recipe.html

    If someone else makes it, would you tell me if it’s any good?
    Jigglin’ back fat, Robin!

  11. Liz says:

    something about that tiny spice grater makes my heart go pitter patter. I’ve never seen one before! Only mortar and pestils

  12. Rondina says:

    I’m enjoying the vision of Betty descending the stairs with a 12-gauge. : )

  13. Kristin Ferguson says:

    Does the butter float to the top of the drink? I’ve always loved the idea of hot buttered rum, but I kept worrying there might be a pool of greasy butter on top.

    • Karen says:

      Hi Kristin! Nope, there’s no floating involved. The butter doesn’t separate. But it *is* a drink made with butter and you might have a bit of a slick lip after. ~ karen!

      • Pati Gulat says:

        Just saying that the “slick lip” problem ain’t no problem at all ! LOL ! We use this recipe and my momma, who NEVER EVER lets alcohol touch those virgin lips, LOVES this ! As a matter of fact, she MAKES the batter and keeps it in HER freezer ! And it is amazing too and oh so back-fat-friendly ! ;)

      • Kristin Ferguson says:

        I’ve experienced the slick lip after drinking “bulletproof coffee,” which is hot coffee blended with melted unsalted butter until it is emulsified. (It sounds vile, and probably makes most people think of the tea with yak butter they supposedly drink in Nepal, but it actually tastes delicious. The blending process actually makes a foamy head on top of the coffee like a cappuccino.)

  14. Sonia says:

    How the hell did I miss that?! So excited for you and let know when I can hit the pre-order button on Amazon.

  15. Sonia says:

    How is it possible that you do not have a book deal? Please tell me 2015 will be your year.

    • Karen says:

      Thanks Sonia! I do have a book deal actually. :) Well not a deal, but I was sought out by a literary agent in Brooklyn an we’ve been working together for the past few months on organizing my book proposal. You can read a bit about it here. ~ karen!

  16. amy watson says:

    Does anyone else remember that Lifesavers candy used to have a buttered rum flavor???? It was one of my favorites, l guess they had to change that because if the insinuation if “rum” in a candy, l am not much of a drinker but l might have to make this and see if it tastes like the candy LOL

    • Karen says:

      I remember those! I had no idea they didn’t make them anymore. First candy cigarettes are gone and now this. We’re raising a bunch of health nut sissies. ~ karen!

      • amy watson says:

        I agree, Karen a bunch of health nut sissys….. No buttered rum lifesavers…no candy cigarettes!!!!! What is this world coming to l ask, what will be next?????? :)

    • Sharman says:

      I found them recently … and ate the entire roll in one sitting!

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