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!
Servings 12 Servings
Calories 535kcal
Ingredients
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
Instructions
To Make the Batter
- 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.
- Pour mixture into container(s), seal, and freeze.
To Serve
- Warm 8 oz mugs or glasses to be used by filling with hot water; then empty. Modify proportions if your mugs are considerably larger.
- 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.
- Squeeze the juice from a quarter of the orange into the mug.
- Fill the mug with hot water and then add the rum and the batter.
- Stir, top with a dollop of whipped cream (optional) and a sprinkle of nutmeg.
Nutrition
Serving: 1Serving | Calories: 535kcal | Carbohydrates: 96g | Protein: 3g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 318mg | Potassium: 243mg | Fiber: 1g | Sugar: 92g | Vitamin A: 1303IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 0.4mg