Cocktail Hour: Hot Buttered Rum

DSC_0023(Guest post by The Better Half)

A couple of weeks ago, Julie and I were sitting at the bar at Senate, having a late-night dinner.  Actually, I was there for dinner; Julie was just having a drink.

As usual, the place was busy, and I didn’t actually hear Julie place her order.  When her drink arrived, I was intrigued.  It was something hot and creamy-looking.  “Hot buttered rum,” she said.

Ooooh.  I love hot buttered rum. But I hadn’t actually tasted it in many years.  I took one sip and was transported to the time and place when I made a batch every winter, a batch that would be consumed slowly, gradually, and happily until springtime.

A couple of days later, I thumbed through an old cookbook and found the recipe.  I had forgotten how quickly, easily, and cheaply the batter can be made.  Earlier this week, I picked up the ingredients.  That night, in no more than 20 minutes, I had a batch in the freezer.

I’m almost ashamed to say that, in only a few nights, Julie, some friends, and I (mostly I) had burned through a third of the batch.  It’s going to be a struggle to make this one last until March.

There are a few variations on the notion of hot buttered rum, including cider-based versions.  The recipe that I use is very similar to a half dozen recipes that I found on the internet; the only differences are in the amount of spices to be used.

Hot Buttered Rum

1 lb. unsalted butter, softened

1 lb. powdered sugar

1 lb. light brown sugar

2 tsp. ground cinnamon

2 tsp. nutmeg

1 qt. vanilla ice cream, softened.

Combine the first five ingredients with a mixer until smooth.  Stir in the softened ice cream.  Transfer the batter to a freezer-safe container.  Store in the freezer for up to three months.

To make the drink, scoop some batter into a mug.  (This should be done to taste.  Some recipes call for as little as one and a half tablespoons of batter.  My taste tends toward a quarter cup.)  Add a jigger (1 1/2 oz.) of good quality dark rum (Ed. Note: Sailor Jerry’s spiced is fun, though not dark.  Meyer’s Dark is a good one.). Finish filling the mug with boiling water.  Stir until the batter melts.  Top with whipped cream, if desired.  Enjoy.

 

 



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