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.