Unless you’ve had your head in the sand or live along a quaint little river called “D-nial”, then you realize that we are in full swing holiday mode. There are parties to be had, gift exchanges to be attended, book club dinners to be drinking at, and excessive amounts of carbs to consume. And you know what all that means to me?
Hot Buttered Rums.
I remember the very first time I imbibed of this glorious drink. We were spending Christmas Eve with my mom’s sister and her family and had just finished dinner. My cousin came in to the kitchen and set down this Tupperware container full of batter and a bottle of Rum. Next thing I knew he was whipping together this frothy drink that smelled just like Christmas. With a bit of rum. Like a slightly-alcoholic Christmas who knows how to get down with it and have some fun. The downside…I spent the rest of the evening in a slight fog. The upside…man, it was one spectacular way to spend my time!
I’ve never actually made this batter myself but have certainly drank my fair share. After perusing through several recipes I found one that sounds like a winner, courtesy of Allrecipes.com, and adapted it to my personal tastes.
So, why am I posting a recipe that I, myself, have never tried? Because it has butter in it. And sugar. And rum. In my book? A recipe for one stinkin’ good drink.
Yes, this makes a TON OF hot buttered rum batter but if making and freezing extra is wrong then I do not want to be right. **If you’re of the spoil-sport variety and feel the need to cut this recipe in half then I suppose you can.
Give it a try…please.
- 1 lb butter
- 1 lb brown sugar
- 1 lb confectioners’ sugar
- 1 qt. vanilla ice cream, softened
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- *~*~*~RUM*~*~*~ (Can you tell I like a little rum? Okay. A lot.)
- Cool whip, softened
- Melt butter in a saucepan over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat and add in softened ice cream, cinnamon and nutmeg. Whisk until smooth. Pour mixture into a freezer-safe container. Can be frozen for up to 3 months.
- In a coffee mug, measure 2 tbsp hot buttered rum batter and 1 fluid oz of rum (I wholeheartedly recommend Meyers Dark Rum, or Captain Morgan’s Spiced Rum for an extra kick), then fill cup with boiling water and mix together well. Add a dollop of Cool Whip on top and a dash of nutmeg.
- Drink it. And make sure you designate a driver. Or maybe call a taxi. Oh, hey, you could totally bring your sleeping bag and have a rum-fueled slumber party. Just some ideas.
FYI: This recipe can supply anywhere from 50 to 100 servings depending on the amount of batter you scoop into each mug. Just keep it in the freezer and use it when needed. Which will be often because once you taste one of these you develop a sort of…frenzied need…if you will, for its buttery goodness. Be forewarned…over-consumption of this batter may cause a temporary (or potentially permanent) swelling of certain fleshy parts of your body.)