My first taste of buttered rum was from a roll of Lifesavers in my Christmas stocking as a little girl. Last week during the gingerbread house candy acquisition I bought a box of story book lifesavers; the very same story book that came in my Christmas stocking as child. However, as an adult it only contains 6 rolls of lifesavers instead of 8 and the flavor they eliminated to cut corners costs is my beloved butter rum. After finding a roll at the gas station my desire for buttered rum just wasn’t satisfied. I was longing for a concoction I remembered from college.
During one of the many holiday parties my freshman year of college, I was introduced to the most decadent hot buttered rum I’d ever had. It wasn’t like the store bought buttered rum mixes that resulted in hot, sugary rum water. This was creamy and heartwarming. It had the ability to make even the cheapest of rums taste like it was nectar of the gods. Once I asked for the recipe I understood why it was so damn good.
This makes a boatload of batter perfect for a holiday party, or keeping in your freezer over the long months ahead to make your evenings, or days, or lunches on Tuesdays better.
Ingredients
1 pound (453g) butter, softened slightly
1 pound (453g) brown sugar
1 pound (453g) powdered (icing) sugar, sifted
1 quart (950ml) vanilla ice cream, softened
Ground cinnamon and ground nutmeg as desired
Method
In a large bowl with an electric mixer cream the butter and sugars together until creamy and fluffy. This stuff was really thick as I didn’t let my butter or ice cream really get soft, and it was almost a disaster. Don’t be impatient like me and let them soften a bit. Add the ice cream and blend until well mixed.
There are two schools of thought on this next bit. Some would have you mix the cinnamon and nutmeg directly into the batter, others choose to lightly dust the top of the drink before serving. It’s your call really. I’m a dust before serving kind of gal as it lets you tailor the spice level. If you want to mix it in do it now.
Once everything is mixed together transfer it to a freezer safe container that has a tight fitting lid. Keep stored in freezer to harden up to a month. According to some recipes you can keep it stored in your freezer for up to three months! Your batter is now waiting for you.
To Serve
Take two tablespoons of batter (or four, I won’t tell anyone), add desired amount of rum, top with boiling water. Give it a good mix with a spoon and a delightful froth will form on the top. Dust with cinnamon and nutmeg and enjoy a holiday moment.
The batter isn’t just good for hot buttered rum either. You can put it in your coffee, tea, or hot chocolate. Add Kahlua and hot water and now it’s a creamy alcoholic coffee drink. Let your imagination run wild!
Happy Holidays!