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.
Therefore, when it came time to figure out the menu for my Christmas Eve party I was instantly pulled in by things with delicious sounding names. I’ve been having my whole family over to my house for Christmas Eve for the past 10 years or so. That’s how it works in our family. Everyone has their assigned holidays. I have Thanksgiving and Christmas Eve, Fish Pedicure has Easter, Pink Toolbelt has Christmas Day and Betty hosts a New Year’s Day dinner where she may or may not on occasion descend the stairs with a 12 gauge wondering out loud about whether or not it is loaded.
The food for the night usually consists of an obscene amount of appetizers like antojitos, cheese and crackers, a charcuterie plate and sometimes even small bowls of soup. Two years ago I served small cups of Pumpkin Apple soup topped with maple glazed bacon and pumpkin seeds.
I haven’t decided on this year’s food menu but I DO know what the welcome drink is going to be.
Frothy cups of Hot Buttered Rum. It’s all in the name.
I searched the Internet for the most decadent sounding recipe because it’s Christmas and it’s not a successful one if you haven’t grown a nest of back fat. This Hot Buttered Rum recipe is sure to do the trick.
As you can see the ingredients are back fat friendly. Ice cream, powdered sugar, brown sugar and butter.
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 of rum and hot water.
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 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 this Hot Buttered Rum this holiday season and think it’s not only good but toooo good you can always just rename it to something less appealing. You might be less inclined to throw back a mug of steamy head cheese.
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!!
Fantastic!! I love it- made it ( 1/2 the recipe) Delicious!!! Will have some after work to take the ‘chill’ off!! Thanks!!
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.
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!
PS- this all looks even sweeter on that stove of yours…
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?
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!
Jigglin’ Back Fat, Batman!
something about that tiny spice grater makes my heart go pitter patter. I’ve never seen one before! Only mortar and pestils
I’m enjoying the vision of Betty descending the stairs with a 12-gauge. : )
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.
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!
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 ! 😉
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.)
How the hell did I miss that?! So excited for you and let know when I can hit the pre-order button on Amazon.
LOL. I don’t know how the hell you missed it. 🙂 It’s still a ways away but it is in the works. ~ karen!
How is it possible that you do not have a book deal? Please tell me 2015 will be your year.
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!
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
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!
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?????? 🙂
I found them recently … and ate the entire roll in one sitting!
I am not a rum lover so much, however I am related to many. It will be passed on. I too am a nut about footed things. Baby deer, and footed bowl could be my new favorites.
I LOVE the photos and the felt deer and the duck bowl and the way you did the glasses. Now that I don’t need to take care of that cold sore I got because I didn’t do the Christmas Pledge, I have some free time to do the hot buttered rum recipe.
Hmmm, we may just try the back fat jigglin’ Hot Buttered Rum recipe in place of our standard yummy Gingerbread martinis. Thanks for sharing! I actually said, awwww out loud when I saw the deer and fawn in your beautiful photograph. Love the mess you created!!!
mmmmmm steamy head cheese!!
I made hot buttered rum for a party years ago and it was so fantastically good. So fantastic that I never dared make it again as I would have become an alcoholic the size of a house!
That looks so rich (and sweet) my back fat is jigglin’ already.
If you are looking for new appetizer recipes may I suggest this one:
http://www.framedcooks.com/2011/03/prosciutto-rolls-with-goat-cheese.html
Absolutely addictive!
We do appetizers for Christmas Eve every year and Cheese Fondue is always on the list.
duck feet bowl… yes would love to have… live on TEAL Lane…. 🙂
and YUM for Hot Buttered Rum!
Your photography is wonderful. The styling of the shots and the photos are amazing. Did you say awhile back you took a photo course. Where? And……the hot buttered rum. I think I would just eat it frozen with or without a chaser of rum.
Right Jody…..I think I might be making multiple trips to the freezer to eat this right from the container.
I made three batches of almond bark for gifts, that is made with equal parts butter and sugar, so it’s a firm caramel type thing. Then……I ATE THE GIFTS!!!
I can’t be trusted around anything that contains caramel type things….
Karen, I’ve never like hot liquids with booze in them, but you know…I’m absolutely going to try this. My husband makes hot buttered rye (rye – blech) when he feels a cold coming on, and you know what the ottawa valley recipe is for that?? It’s hot water, rye, a teaspoon of sugar and a blob of butter thrown in. (Double Blech). I’m going to make your recipe and show ’em all what a good hot buttered rum is supposed to taste like.
Oh I just love the deer and fawn….I was hoping you’d say they were from Dollarama….but they’re too nice!
LOL. The first clue that it was an Ottawa Valley recipe was the fact that it was a hot buttered “rye”, lol. ~ karen!
OH my God Karen, we both just split a gut laughing at your very correct observation re: hot buttered “rye”…yup, ’tis true it’s the drink of choice ’round the valley.
I’m also thinking “split a gut” is another give-away…..
Hi Jody. I actually had the woman who is a photographer for Style at Home, Canadian Living, LCBO, etc. She’s shot my house a few times for magazines so I called and asked her if I could book her for a private lesson. She came for half a day and we focused mainly on squaring up shots and lighting. (I’ve already taken both of the photography courses at the Dundas Valley School of Art.) ~ karen!
Oops! I just saw your comment re:the deer. Carry on
The deer! I have been looking for some velvety deer just like those! Do you have a source?
(I have been working on my own back fat -friendly homemade Oreo recipe, and I think both are coming along quite nicely!
What is your suggestion for the best rum to use for this recipe?
I am not sure there is a *wrong* rum…ever. Unless of course it is gone.
My personal favorite, which we will be trying in this recipe soon, is called Kraken. Has a fetching octopus on the label and comes in a jug like bottle. Pretty enough to be on the visible shelf of the bar.
Hi Valerie – I know NOTHING about rum so I just bought the most recognizable bottle, lol. And I used a regular rum, not a dark one. ~ karen!
In fact, I desperately WANT the bowl with the duck feet.
Yep. I also desperately need to know about the bowl with the gold duck feet.
I checked your shop already looking for it.
I’m a sucker for anything footed and when that footed part is in the shape of actual feet, I get positively dizzy with delight. And when those feet are gold, I pretty much lose it completely.
Anti Kate. I got the bowl at a local store called The Kitchen Witch The bowl is part of the Expressions collection by Canadian company Canfloyd. I tried to find it online for you but didn’t have any luck. Now that you have that information you might be able to search one down yourself though. Try leaving Donna (the owner of The Kitchen Witch) a message on her Facebook page. If she has more I’m sure she’d send you one.~ karen!
I want to know about the bowl with the duck feet.
https://www.google.com.au/search?q=glass+reindeer+eggnog+cups&client=safari&rls=en&tbm=isch&imgil=y4G_S8Div9oK8M%253A%253BQ1nZ645_Ww5OwM%253Bhttp%25253A%25252F%25252Fwww.amazon.com%25252FChristmas-Eggnog-Moose-Mugs-Hand-Made%25252Fdp%25252FB002NWNP6Y&source=iu&pf=m&fir=y4G_S8Div9oK8M%253A%252CQ1nZ645_Ww5OwM%252C_&usg=__SBi5eXcnYANJrtc4XUJjvw2ZyKA%3D&biw=1120&bih=530&ved=0CC0Qyjc&ei=2xORVInjOJa68gWk9YK4CQ#facrc=_&imgdii=_&imgrc=y4G_S8Div9oK8M%253A%3BQXoEfmIEDnUodM%3Bhttp%253A%252F%252Fecx.images-amazon.com%252Fimages%252FI%252F41hWAmLWyrL.jpg%3Bhttp%253A%252F%252Fwww.amazon.com%252FOfficially-Licensed-National-Christmas-Vacation%252Fdp%252FB003VK8Q20%3B500%3B300
I found them, I found them. Fa lah lah la lay
Gonna get me some egg nog mugs
Oh, I dearly love (get it? dearly, dearly?) the doe and the fawn.
Can I buy those in your shop or in one of your sponsors shops?
I love the Hot Buttered Rum recipe. We bought Cinnamon Egg Nog to try. I so wish I could find the glass reindeer Egg Nog cups that were in National Lampoon Christmas Vacation.
That is my ‘must watch’ Christmas movie. I even have distant relatives just like the brother-in-law who stands in the gutter where his trailer home is parked, in his shorts and robe, “emptyin’ out the shitter”. Cracks me up every time.
LOL. You just saying that line actually made me laugh. I got those deer at a small local discount shop many years ago. ~ karen!
Hi Cynthia,
here in Germany it is a must to watch this film before Christmas… I`m laughing my ass of, everytime Clarky is riding his sled. Fantastic!!!
Karen,
Looks so tasty and delicious! F**** the backfat We always say it looks like the shape of the christmastree
Cynthia,
I saw the reindeer egg nog cups on Amazon! Just typed in reindeer eggnog cups.
Sheila
I don’t like sweets either but your pictures sure make this recipe appealing!
could you post the dry measurement of a half pound of the sugars? I’m guessing they aren’t the same?
Hmm. I’m not actually certain but I believe that 1/2 lb of powdered sugar is 2 cups and 1/2 pound of brown sugar is 1 cup (lightly packed). ~ karen!
Yes Please!
Is that an elf sized grater I see in the background? Oh how wee!
I chuckled at the phrase “back fat-friendly.”
I think its for the nutmeg… if you use fresh nutmeg you have to grate it.
Becky is right. It’s for grating nutmeg. 🙂 I also use it for grating chunks of salt. (like himalayan pink salt) ~ karen!