How to Make Hot Buttered Rum Batter

Hot buttered rum was first served in Europe. It came to the U. S. in the 1700s when rum imports from Jamaica were plentiful. Suspect water supplies were a great excuse to drink alcoholic beverages instead. Hot buttered rum pushed tea to the side as a favorite winter drink among gentlemen. A batter is the foundation for the drink and is made up to a month ahead.

Things You'll Need

• 1 gallon vanilla ice cream
• 1 lb. brown sugar
• 1 lb. butter
• Spices, optional
• Freezer containers

Instructions

1. Set a gallon of good-quality vanilla ice cream out for about 10 minutes to soften. Place the ice cream in the bowl of a stand mixer. Begin stirring the ice cream on medium speed.

2. Add dark brown sugar and blend well. Take sweet (unsalted) butter and cut it into pieces no bigger than a pat of butter. Use butter that is firmer than room temperature to maintain bits of butter through the mixture.

3. Pour the mixture into one quart containers suitable for the freezer. Return the batter to the freezer right away. Be sure to label and date the containers.

4. Combine a heaping tablespoon of batter in a mug with a shot of good rum. Fill the mug half-full with boiling water. Garnish with cinnamon, nutmeg or whipped cream and add a cinnamon stick.

5. Create a non-alcoholic version by combining a heaping tablespoon of the batter in a mug with a dash of rum extract. Repeat remaining addition of water and garnish.

6. Gift the hot buttered rum batter to friends. Include directions, a bottle of rum or rum extract, cinnamon sticks and two pretty mugs to make a complete package.

Tips & Warnings

• Vary the recipe with the addition of cinnamon, nutmeg, cardamom or other spices.