Simple Recipes for Every Day
Hot Buttered Rum
- Serves: 24
- Prep Time: 10 min
- Cook Time: 5 min
Ingredients
- 2 cups (4 sticks) unsalted butter
- 2 cups packed dark brown sugar
- 2 cups powdered sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg, plus more for serving
- 1 teaspoon kosher salt
- 1 tablespoon coconut extract, (optional)
- ½ gallon vanilla ice cream, softened (we like Tillamook Vanilla Bean)
- 24 ounces dark rum, for serving
Ingredients
- 2 cups (4 sticks) unsalted butter
- 2 cups packed dark brown sugar
- 2 cups powdered sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg, plus more for serving
- 1 teaspoon kosher salt
- 1 tablespoon coconut extract, (optional)
- ½ gallon vanilla ice cream, softened (we like Tillamook Vanilla Bean)
- 24 ounces dark rum, for serving
Method
In a large pot, melt the butter over medium-low heat. Once the butter is melted, stir in the dark brown sugar, powdered sugar, cinnamon, nutmeg, salt, and coconut flavor, if using, until fully combined.
Remove the pot from the heat. Whisk in the ice cream until combined and smooth. If the ice cream is not soft enough, return the pot over medium-low heat and whisk until melted. Allow the mixture to cool to room temp, transfer to an airtight container, and store in the freezer for up to 3 months.
To serve, scoop 2-3 tablespoons of batter into each mug, then add 1 ounce of rum and top with ⅓ - ½ cup of boiling water. Stir until combined and serve garnished with nutmeg, if desired.