If there’s one drink that says Merry Christmas more than any other, it’s surely Hot Buttered Rum. But I’m not wild about the purist version that contains only rum, butter, brown sugar, and boiling water.
When a recipe for an ice cream version fell in my lap some years ago, I thought I’d died and gone to heaven. It was fabulous, but then I began to notice that the drink became cloying and overly rich after only a few sips, plus the spices weren’t pronounced enough. So the tweaking began and this recipe is the result.
Now, I always keep a batch of this mix in the freezer during the holiday season for evenings around the tree and drop-in friends and family. It’s easy to prepare and always a hit.
Merry Christmas everyone!
LunaCafe Hot Buttered Rum Mix
These is the best hot buttered rum mix in the entire universe; rich and satisfying but not as sweet and cloying as most I’ve sampled. I tweaked the formula over a few seasons to get it just right.
This recipe makes a party-size batch of mix, so you may want to consider cutting it in half.
I always keep a batch of this mix in the freezer during the holiday season for evenings around the tree and drop-in guests. It’s always a hit.
½ pound unsalted butter (2 cubes)
1 cup powdered sugar
1½ cup packed dark brown sugar
1 quart best-quality, vanilla ice cream, slightly softened
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon fine sea salt
½ teaspoon ground cloves
¼ teaspoon ground cardamom
1½ teaspoon vanilla extract
- Using a stand mixer fitted with the paddle attachment, combine butter and sugars in the mixing bowl, and beat until smooth and creamy.
- Add ice cream, cinnamon, nutmeg, salt, cloves, cardamom, and vanilla, and incorporate well.
- Scoop into a freezer container, cover, and keep frozen.
Makes about 1½ quarts.
Hot Buttered Rum
1-2 tablespoons LunaCafe Hot Buttered Rum Mix
1½ ounces Myers’s Original Dark Rum or Captain Morgan Private Stock Spiced Rum
boiling water
whipped cream, lightly sweetened
freshly ground nutmeg
- Put a heaping tablespoon of Susan’s Hot Buttered Rum Mix into an 8-ounce, Irish coffee glass (footed glass with a handle), and then add 1½ ounces of dark rum and boiling water to almost fill the glass.
- Stir to dissolve the mix.
- Top with whipped cream and a sprinkle of freshly ground nutmeg.
Serves 1.
Coffee Rum Grog
Replace the water with freshly brewed, hot coffee.
Copyright 2008 Susan S. Bradley. All rights reserved.
Today is National Hot Buttered rum day, so it’s the perfect day to enjoy this tasty recipe!
Good point cakespy! I better make up another batch of batter.
Nice post. I learn something new and challenging on sites I stumbleupon every day.
It’s always interesting to read through content from other authors and practice a little something from their sites.
I just had to say this is the best I have made. YUM! It will now be my go to reciepe for this..thanks for sharing this
Ray Ray, thanks so much and happy holidays!
If I want to leave out the ice cream and have the traditional hot version, what would be the portions of the ingredients? (My freezer is small and packed)
Sunshine, the ice cream is an essential part of this formulation. However, it doesn’t have to remain frozen. Just store the mix in the refrigerator.
Erm..can I change the alcohol used? It’s hard for a minor to buy alcohol..but I’ve plenty of brandy at home that is used in cooking =)
Akira, of course NOT! I don’t want to come off here as a NO FUN adult, but the risk of developing alcoholism is hugely increased the earlier you start drinking the stuff. I’ve seen the saddest things in my life as a result of alcoholism. You can’t imagine how sad. It’s a disease and it will take everything from you if you give it an opportunity. My brother, Daniel, a long time alcoholic, died last Christmas after struggling for 3 years with a liver transplant. I suggest you check out the Hot Spiced Apple Cider recipe. It’s wonderful.
haha!i’m not making it for myself =D my mum needs a gift for the annual christmas xchange at her work place so was asking me if there anything that i could help her prepare =)
LOL! So glad to hear that! In that case, brandy will be very nice indeed.
During what step are the salt, cloves, cardamom, and extract added?
Thanks, Derek, for spotting that omission. I just corrected it in the post. All the spices and the extract are added at step 2. Since I still have some batter in the freezer, I think it’s a good time (very cold outside tonight) for one of these myself.
Made the hot buttered rum–YUM! The best ever!
Radar, thank you, so glad you like it!
Thanks for the print option and the hot buttered rum. Yum!