Hot Buttered Rum is the ultimate cozy drink, perfect for chilly nights and festive gatherings. I first discovered this recipe 15 years ago at a holiday party, and I’ve added my own unique twists over the years. It’s like dessert in a mug, pairing wonderfully with spiced cookies and cinnamon streusel.
One of my favorite tricks is making the batter ahead of time and freezing it so it’s ready when the holiday season kicks off. The nostalgic flavors and warm, comforting aroma make it a perfect holiday treat to share with loved ones.
Savor every sip!
Prep Time: 15 minutes
INGREDIENTS:
- 3 sticks of salted butter
- 1-1/2 cup powdered sugar
- 2 cups packed brown sugar
- 3 teaspoons cinnamon
- 3 teaspoons nutmeg
- 1 gallon vanilla ice cream
- Bourbon or Spiced Rum: One jigger per glass
DIRECTIONS:
For the Ice Cream Batter
- Allow the ice cream to sit at room temperature while preparing the other ingredients. Using very soft butter, blend the first five ingredients until nicely incorporated.
- Add the softened ice cream and mix well. The batter may be a little runny and chunky, but this is fine, as the chunks of butter melt beautifully in the hot water.
- Freeze the mixture in a plastic container overnight or until firm.
Hot Buttered Rum Drink:
- Fill an 8-ounce glass with boiling water, leaving about 2-3 inches of head space.
- Add one generous jigger of spiced rum.
- Add one ice cream scoop full of the frozen batter to the glass. Do not stir the cream, as it will flow over the sides.
- Add a cinnamon stick, grated nutmeg, and Armenian pearl cherries.
For the Sugar Rimmer
- To coat the rim of the glass, drizzle honey around the rim and dip it in a mixture of Turbinado sugar, ground cinnamon, and a pinch of salt.
Important Note: The order of adding ingredients ensures the right balance of flavors and the correct serving temperature.
Now, relax and enjoy this exceptional grown-up treat! Stay tuned for our winter treat—a refreshing peppermint hot toddy arriving in December.
