The best Hot Buttered Rum starts with vanilla ice cream and brown sugar to make a batter that is kept frozen…just add hot water and rum and you’ll be in heaven with this cocktail!
I have a little recipe binder that I’ve had since my twenties that holds the recipe for the best Hot Buttered Rum. Yellow with a cross-stitch look to it and plastic sleeves inside with handwritten recipe cards in them.
It is so old and country looking and SO not me today but I love that little binder; it seems that everything that I took the time to include in that book is still something special (including the Date Nut Bars I’m making today!). None are just ‘everyday’ recipes in the first place but the best part are the great memories that come included as a bonus.
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Slowly but surely I’m making those recipes so that they are included here on Creative Culinary but I recently discovered that this favorite for ‘Hot Buttered Rum’ had been segued from that binder to the blog a long time ago as text only and was buried deep in the archives from 1996. Yes, really, 1996!
I wish I could remember exactly where the recipe came from but I’m certain I’ve had the original since living in North Carolina over 30 years ago.
Out of curiosity I did a search for Hot Buttered Rum and found references to this same ‘batter’ that I’ve made for so long and I discovered some interesting facts.
Seems it was invented by a bartender years after I started making it…really? Who knew? Especially since I’ve been making it not only for our holiday cocktails but for gift giving for over 30 years!
Also somewhat interesting was the fact that details for how to make the actual cocktail from the Hot Buttered Rum batter are a bit sketchy and I think if you followed most of the directions I found you might wonder what the big deal is.
The basic mixture for this Hot Buttered Rum batter may be the same in multiple places; melted butter, sugars and spices are added to softened vanilla ice cream and the mixture is kept frozen allowing for long term use (well, sort of long; knowing it’s there it seems to get used; a lot!).
Instructed to ‘fill a cup with hot water’ before adding the mixture along with varying amounts of rum could lead to either cocktail hell or nirvana.
Maybe back in ‘the olden days’ people were sketchier with quantities but another truth is that most coffee cups today have such a large capacity that the ratio of water to the other ingredients could be so far off the end result would be a hopelessly watered down cocktail that would not impress.
Never fear, I’ve got you covered! This is anything but watered down, it is a fabulous blend of ingredients that when mixed with rum creates a warming cocktail in more ways than one.
Perfect for a night spent cozied up to a fire or to your honey; it’s an old favorite that is just as good today as it was decades ago; my idea of a true classic.
I’ve also changed things up on occasion by using warm apple cider or coffee; also very good. Whatever the liquid component, it’s as easy as heating your liquid, adding some of the batter and your favorite rum and finishing with a dollop of whipped cream (flavored with more rum maybe?) before sprinkling with nutmeg.
Sure, I rimmed my glasses with a combination of white and gold sanding sugars but hey, you’re not taking a photo of yours; it’s optional!
Interested in sharing the Hot Buttered Rum as a gift? Simple; just package in decorative jars and freeze until gift giving time. Perfect as is for friends or neighbors and for someone more special?Add a bottle of rum for a gift that gives a whole season of warming!
More Favorite Winter Cocktails
PIN IT! ‘Hot Buttered Rum’
Hot Buttered Rum
Make a batch of this batter early and have it ready for any occasion; it really does make the best Hot Buttered Rum; so decadent!
For the Hot Buttered Rum Batter
- 1 pound butter
- 1 pound brown sugar
- 1 pound confectioners’ sugar
- 1 quart vanilla ice cream softened
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
For the Rim
- 1 orange; quartered
- Rimming sugar; half granulated and half brown sugar spread on a plate
To Make the Cocktail
- 4 ounces boiling water
- 2 ounces rum
- 2 tablespoons hot buttered rum batter
- Whipped cream add a small bit of rum for a rum flavored whipped cream
Garnish
- Nutmeg and/or cinnamon stick
To Make the Batter
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Melt butter in a large pan over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, vanilla extract, cinnamon, and nutmeg.
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Pour mixture into container(s), seal, and freeze.
To Serve
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Warm 8 oz mugs or glasses to be used by filling with hot water; then empty. Modify proportions if your mugs are considerably larger.
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Rim the edge of the mug or glass with the cut orange and dip the rim in the combination of white and brown sparkling sugars.
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Squeeze the juice from a quarter of the orange into the mug.
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Fill the mug with hot water and then add the rum and the batter.
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Stir, top with a dollop of whipped cream (optional) and a sprinkle of nutmeg.
Nutrition Facts
Hot Buttered Rum
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
