Tis the Season for Hot Buttered Rum

LunaCafe Hot Buttered Rum

 

If there is one drink that says Christmas more than any other, it is 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

 

1.    Using a stand mixer fitted with the paddle attachment, combine butter and sugars in the mixing bowl, and beat until smooth and creamy.

2.    Add ice cream, cinnamon, nutmeg, salt, cloves, cardamom, and vanilla, and incorporate well. 

3.    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

 

 

1.    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.  

2.    Stir to dissolve the mix. 

3.    Top with whipped cream and a sprinkle of freshly ground nutmeg.

 

Serves 1.

 

 

Coffee Rum Grog

 

Replace the water with freshly brewed, hot coffee.

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Comments

  1. Sunshine says

    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)

  2. Akira says

    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 =)

    • says

      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.

    • says

      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. :-)

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