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When it’s really cold out a good hot buttered rum drink can hit the spot. A bad hot buttered rum drink can be extremely disappointing.
The basic drink consists of a few spoonfuls of a batter mixed with rum and hot water. We learned from some friends that adding a spoonful of vanilla ice cream to the hot drink makes it extra delicious.
There are several kinds of pre-made batter available for purchase. Most of those I’ve tried haven’t been very good. We used to be able to get a locally made batter mix that was excellent and only available during the holiday season but they stopped selling it a few years ago.
Last year I went on a search for a good Hot Buttered Rum Mix recipe. I found this recipe for Hot Buttered Rum Mix at Taste of Home that is designed to be a non-alcoholic version of the drink. It uses rum extract instead of alcohol for the flavoring.
What caught my eye was that it was made with ice cream and kept in the freezer between uses and since I already knew that ice cream makes Hot Buttered Rum even better I adapted it. I left out the rum extract and used real rum when I made the drinks.
Oh my, this is good and so delicious on a cold evening in front of a warm fire.
Hot Buttered Rum Batter Mix
1 cup butter, softened
2 cups confectioners’ sugar
1 cup plus 2 tablespoons packed brown sugar
2 cups vanilla ice cream, softened
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
*Note – to make non-alcoholic version add 1 teaspoon rum extract to the mix and make the drinks without adding rum.
In a large bowl, cream butter and sugars until light and fluffy.
Add the ice cream, cinnamon and nutmeg. This is also where you add the rum extract if you’re making the non-alcoholic version. I don’t use rum extract.
Not all ice cream pints are actually pints (I’m looking at you, Haagen Dazs with your 14 oz ‘pints”)
Mix together and then transfer to a freezer container; freeze overnight. Makes 3-1/2 cups mix.
To prepare hot drink:
In a mug use 3-4 tablespoons of mix,
a shot of rum and boiling water; stir well.
Yield: 14-18 servings. This keeps well in the freezer and stays soft enough that it’s easy to just fix a serving or two and put the rest back in the freezer until another time.