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!

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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.

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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.

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