A drink for the Holidays: Hot Buttered Rum

It is snowy and Jack Frost is nipping at your nose.  All the gifts are wrapped and under the tree with care.  What do you need now?  A nice hot toddy to take that chill out of your bones.  Put your feet up and relax!

hot buttered rum1

Hot Buttered Rum goes back to the colonial days in New England.  During those winter months in the colonies or out at sea, people needed something to warm up their insides.  There are several variations but basically all you need is a good quality dark rum,  butter, brown sugar, spices and hot water.  Some call for additional powdered sugar or granulated sugar.

The major differences?  Some “batter” mixes call for vanilla ice cream while others leave it out.  The obvious difference is the ice cream mix will produce a creamier drink and according to some help bind the oils in the butter so it doesn’t separate in your drink.

You can also for-go the hot water and use hot cider for a different take on the drink.  Top with whip cream or just garnish with a cinnamon stick.  Which ever way you go–one thing is for sure.  You will warm up your insides and be relaxed.

To build your cocktail:  Add 2-3 Tablespoons of batter to a mug, add 2 ounces of rum, and top with hot water (4 oz).  Amounts subject to mug used and personal taste.

hot buttered rum4

Batter 1 (ice cream):

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 cup powered sugar
  • 1/2 quart vanilla ice cream, softened
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon cinnamon
  • 2 teaspoon nutmeg
Mix all together and store in freezer.
Batter 2:
  • 1 stick unsalted butter, softened
  • 2 cups packed brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch ground cloves
  • pinch salt

Mix all together and store in fridge.

hot buttered rum 3 hot buttered rum




Easy Coconut Macaroons

Christmas is filled with tons of holiday treats and recipes.  I know we make well over a handful of different cookie recipes, so sometimes it is nice to have one that is quick and easy. In fact, with only 5 ingredients and quick prep you could whip these up for those impromptu visitors in no time.

I have seen slight variations but it seems the majority of recipes can be separated into two groups:  sweetened condensed milk recipes or flour and sugar recipes. To keep this as simple as can be I am going ahead with the sweetened condensed milk.


  • 14 oz bag sweetened flaked coconut
  • 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla or almond extract
    • I prefer using almond but either one or 1/2 and 1/2 will work
  • 2 extra large egg whites, room temperature
  • 1/4 teaspoon salt

Mix your mix three ingredients together in a bowl.  Separate the yolk/egg whites and whip whites with the salt until medium peaks.  Fold into your coconut mixture.

whipped egg whites coconut mix

Place onto parchment lined baking sheet by approximately 2 Tablespoons.  The cookies will not spread out nor rise so it is your preference if you like taller macaroons or smaller. Place into a 325 degree preheated oven for approximately 20-25 minutes.  They are done when you have a nice golden brown.

Let cool for a minute on baking sheet before moving to a cooling rack.

macaroon3 macaroons2 macaroons1

Optional:  Dip bottoms in melted chocolate after cooled or place a cherry on top before cooking.