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.
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.
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.
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.
You just scoop it out like ice cream.
Hot Buttered Rum
- 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
- 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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