A family favorite festive beverage that's a must-have 
during Christmastime...

Servings: 10 to 12
Prep/Cook: 12 Minutes


Hot Buttered Rum:
½  cup granulated sugar
½  cup dark brown sugar
¼ teaspoon freshly grated ginger
¼ vanilla bean, scraped of pods
--or 1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature
1 cup French vanilla ice cream, slightly softened
10 to 12 ozs. dark rum
Boiling water

--Prepared whipped cream
--Freshly ground nutmeg
--Cinnamon sticks


Combine granulated sugar, dark brown sugar, freshly ground ginger, vanilla extract, and butter in a medium heavy-bottomed saucepan. Whisk while cooking over low heat, until butter is melted and sugars have dissolved, about 6 to 8 minutes.

Combine cooked mixture with ice cream in a medium mixing bowl, and beat at high speed, while scraping bowl occasionally, until smooth and fluffy, about 1 to 2 minutes.

For each serving, fill 1/4 of mug with mixture, add 1 oz. of dark rum and three-quarters of a cup of boiling water. Add a cinnamon stick for stirring, pipe top with whipped cream, and sprinkle top with freshly grated nutmeg.

Store remaining Hot Buttered Rum Mix,
covered in an airtight container, 
in refrigerator for up to 2 weeks, 
or freeze up to one month. ~ Enjoy!


sandra said...

I have been making this for years, and recently upgraded the recipe ~ Just one Hot Buttered Rum toddy will make you feel warm and cozy all over ;)

sandra said...

I just added this Hot Buttered Rum mix (2 tablespoons) to my cup of coffee this morning, versus milk, and it is spectacular ;)


Related Posts Plugin for WordPress, Blogger...