Hot Buttered Rum

This hot buttered rum recipe mixes a creamy make-ahead buttered rum batter—made with vanilla ice cream, warm baking spices, and light rum to make mugs of wintery cozy drinks.

Course Drinks

Cuisine American

Keyword hot buttered rum

Prep Time 15

Total Time 15

Servings

Calories 349kcal

Ingredients

1 quart vanilla ice cream , softened
16 ounces unsalted butter , softened
1 pound powdered sugar
1 pound brown sugar , packed
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
light rum
hot boiled water
cinnamon sticks , for serving
whipped cream , for serving

Instructions

Set the ice cream out to soften for about 10 minutes. Meanwhile, use an electric hand mixer or stand mixer to beat the butter, powdered sugar, brown sugar, ground cinnamon, and ground nutmeg until fluffy. Add the softened ice cream and beat until mixed. Transfer to a container with a lid and freeze.
To serve, thaw the butter mixture slightly. Place 3 tablespoons of the mix into a glass mug with 1 ½ ounces of rum (1 large jigger) and fill the rest of the glass with hot boiled water. Stir well and top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

Notes

Make the buttered rum batter ahead of time and freeze for up to 3 months.

Skip the rum and serve this as a mocktail.

Nutrition