While I was a young girl, every fall and winter my parents would drink “hot toddies”. One of their favorites was Hot Buttered Rum. They would always have a lot of Hot Buttered Rum batter on hand. I would sneak a little batter now and then when I was alone in the kitchen.
One chilly night, after much pleading from me, my parents let me taste their Hot Buttered Rum. I did not like it. It did not taste like the batter I had been sneaking from the fridge. It had rum in it! I wasn’t exactly sure what rum was and why they added it to the delicious batter, I just knew I didn’t like it. Boy have things changed since then!
It’s been cold for weeks now and a Hot Buttered Rum sounded like just the thing to warm my toesies. Afterall, it used to help my parents warm their toesies and I did like rum now. Instead of buying Hot Buttered Rum batter from the grocery store, I made my own. YUM! It was so good. I had to stop myself from eating spoonfuls of batter. I’m so happy that I made a lot because it can be stored in the freezer for up to 3 months. I’m sure it’ll be gone way before that!
There’s slightly different versions of Hot Buttered Rum. I use the batter, water, spiced rum with a sprinkle of nutmeg on top. Honestly, it tastes like spiked-Christmas in a cup to me. I love it! You can use apple cider instead of water, regular rum instead of spiced or omit the nutmeg.
On a cold, dark evening this Hot Buttered Rum will certainly warm your toesies. Give it a try and let me know you made it. Take a picture and tag it #acupoffrosting. Enjoy!
Hot Buttered Rum
Ingredients
For the Batter:
- 1 cup butter softened
- ¾ cup packed brown sugar
- 2 cups vanilla ice cream take out of freezer for and let sit at room temperature for 10 minutes so it’s softened
- 2 teaspoons cinnamon
Mug of Hot Buttered Rum:
- 3 Tablespoons Batter
- 1 ounce spiced rum
- Hot water
- Nutmeg sprinkle
Instructions
- In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in ice cream and cinnamon, then spoon into a large mason jar or Tupperware container. Store in freezer until mostly hardened, about 2 hours.
- Place about 3 tablespoons of the buttered rum batter into each mug. It should fill about 1/3 of the mug. Add the spiced rum. Fill the remainder of the mug up with hot water. Stir the mixture in the mug. Sprinkle with nutmeg and enjoy!