Hot Buttered Rum

There is nothing better than a hot, creamy, delicious beverage to warm you up on a cold winter day. Hot buttered rum dates back to colonial days and was created as a spin off of a hot toddy. This recipe contains ice cream that makes the drink more silky and creamy than some of the recipe’s original versions.

What you will need:

1 cup unsalted butter (2 sticks)

1 cup of brown sugar

1 cup of powdered sugar

½ tbsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

1 quart vanilla ice cream (I used Tillamook vanilla bean but any brand will do).

Dark Rum (I used Captain Morgan’s Spiced Rum)

Boiling hot water

Whipped cream

Large saucepan

Whisk

Cinnamon stick (optional)

Favorite Mug

To Make Cocktail:

Scoop ½ cup frozen batter mixture or either melted batter mixture into a mug. Add 1 to 2 ounces of dark rum (whichever you prefer).Add 8 ounces of boiling hot water and stir together until well mixed. Top off with whipped cream and dust with nutmeg. Add a cinnamon stick for a festive look if desired. Kick back, put your feet up and enjoy!

Batter mixture recipe yields 6 servings but can be doubled for 12 servings. Drink can also be made without rum for a non-alcohol version. In addition, hot apple cider can be substituted for hot water for another depth of flavor.

Tip: A card with Hot buttered rum recipe, a container of batter mixture, and a small bottle of rum make a great gift idea! You could even include a festive mug and a small jar of spices if feeling extra generous!

By: Maria Smith Photos By Tammy Lovvorn

Originally posted by Lake Wedowee Life Magazine via Locable

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