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This is a simple, yet delectable alcoholic drink. Butter, sugar, rum, ice cream, spices and hot water are stirred together in a mug.
59 people made this
- 1 1/2 teaspoons butter
- 1 tablespoon dark brown soft sugar
- 1 1/2 teaspoons icing sugar
- 3 tablespoons dark Jamaican rum
- 2 tablespoons vanilla ice cream
- 1 pinch ground cinnamon
- 125ml simmering water
- 1 pinch ground nutmeg
MethodPrep:10min ›Ready in:10min
- Combine butter, dark brown soft sugar and icing sugar in a large coffee mug; stir the mixture together with a fork until well combined. Pour in the rum, add the ice cream and cinnamon and fill the remainder of the mug with simmering water. Mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg and serve.
Reviews & ratingsAverage global rating:(75)
Reviews in English (61)
It's the middle of summer, but I thought I'd try this anyway. I was a bit skeptical on the ingredients list, but the butter goes really well with the rum, and the nutmeg works nicely with it too.-03 Aug 2011
Several months ago before you posted this as a recipe, I asked if anyone had a Buttered Rum recipe in the exchange. You were kind enough to write the entire recipe out on my post. I tried it, I loved it and now I'm happy to see that I can rate it. I realized you posted it when I went to review your awesome shrimp salsa. Please WW, keep the recipes coming! :-)-07 Jun 2010
by Sarah Jo
I think I'm coming down with a cold so I was looking for a warm drink with a little kick that might help this sore throat and general icky feeling I have. I didn't have creme brulee flavored ice cream but I did have Ben and Jerry's cinnamon roll ice cream so I used that. Otherwise, I kept it to the recipe only using Captain Morgan's spiced rum because that was all I had on hand. This was awesome. I'm actually getting ready to make another one right now!-07 Jun 2010
7 Scrumptious Recipes for Hot Buttered Rum
Hot Buttered Rum is a rich and comforting beverage that will warm you up from the inside out.
Hot Buttered Rum originated in Colonial America when molasses started being imported from Jamaica and rum began to be distilled in the Americas. The colonists started adding rum to their Hot Toddy and Egg Nog instead of other imported spirits like whiskey or brandy.
Family Friendly Versions
And if you want to make any of them non-alcoholic for the kids, designated drivers or those that don’t imbibe just use either rum flavoring and/or apple cider. The recipes all have enough yumminess they don’t really need the alcohol to be enjoyed.
Hot Buttered Rum Variations
First up is a celebrity recipe. Which to choose? Rachel Ray or Emeril Lagasse? Uh, no contest there. My brother would strangle me if I linked to one of her recipes (though she uses honey like we do). Emeril’s Hot Buttered Rum Cocktail.
Katie at the Kitchen Door offers us a Burnt Sugar Hot Buttered Rum that requires a bit more effort than just mix and add hot liquid, but that extra few minutes looks worth it to me:
The Curious Coconut has both the Paleo crowd and coffee lovers covered with this Paleo-friendly Hot Buttered Rum or Coffee:
If you want your beverage creamier and more dessert like, may I suggest Delightful E Made’s Creamy Hot Buttered Rum (she adds ICE CREAM!):
The Wanderlust Kitchen’s recipe is similar to the one above, but she has the brilliant idea of freezing the mix in ice cube trays so you can quickly make individual servings:
Tamilee Tips breaks out the crock pot to make hers. Sounds like a great way to keep it warm for a party!
Our family recipe uses honey instead of the brown sugar most of the above recipes use and it is scaled for a single drink.
The History of Hot Buttered Rum:
In the USA, this cocktail dates back to the colonial days. In the 1650&rsquos Jamaica began importing molasses to the colonies. New England opened distilleries, and rum was plentiful. Early Americans believed that rum was nutritious and made you strong. With the average colonist consuming 5 gallons of rum per year, they found a lot of uses for it.
Rum became an important component of holiday celebrations, and New Englanders began adding alcohol to hot beverages like the Hot Toddy, Eggnog and Hot Buttered Rum. It&rsquos said that butter was originally incorporated into this hot cocktail to help lubricate mustaches!
Author Kenneth Roberts included a mention Hot Buttered Rum in his 1937 novel, Northwest Passage. This renewed interest in the cocktail in the 40&rsquos. Tiki versions served in ceramic skull mugs appeared (made popular by Trader Vic&rsquos.) And it became an iconic drink to prepare during the winter and holiday season since baking spices made it so appealing.
Hot Buttered Rum Is Basically the Adult Version of Hot Chocolate
Expecting company? Maybe the girls for book club or the neighbors for dinner? Then we suggest ending the night (or, heck, starting it) with this recipe for hot buttered rum. It tastes basically like dessert in a glass&mdasha grown-up's alternative to hot chocolate, if you will. So go ahead and enjoy.
6 tablespoons unsalted butter
1 teaspoon ground cinnamon
¼ teaspoon pure vanilla extract
Cinnamon sticks, for serving
1. In a medium pot, melt the butter over medium heat. Stir in the brown sugar and honey, and heat until the sugar is dissolved.
2. Stir in the cinnamon, ginger, cloves and nutmeg. Heat for 4 to 5 minutes.
3. Stir in the water and bring the mixture to a simmer over medium heat. Stir occasionally with a whisk while it heats.
4. When the mixture is hot, remove the pot from the heat and stir in the rum and vanilla extract.
5. Divide the mixture among four mugs and serve immediately, garnished with cinnamon sticks.
- 12 tablespoons butter, room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs
- 1 teaspoon butter flavoring extract
- 1 1/2 teaspoons rum flavoring extract
- 1 cup sour cream
- 1/4 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz. bag butterscotch chips
- 2-3 tablespoons coarse sugar for topping
Preheat the oven to 350 degrees.
Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray.
With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full.
Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. Serve warm right out of the oven!
Behind The Bar - How To Make Hot Buttered Rum At Home
- 1 tsp (small slice or pat)&enspbutter*
- 1 tsp&enspbrown sugar
- 1 pinch&enspground cinnamon and nutmeg
- 2 oz&enspdark rum
- Boiling water
Put the butter, brown sugar and spices in the bottom of an Irish coffee glass or mug. Fill about 2/3 full with boiling water. Top with dark rum and stir. If using a cinnamon stick, the ground spice is probably overkill so eliminate and add later if still desired.
Batter Up The Butter
Buttered Rum Batter (compound butter):
Mix together the softened butter, brown sugar and spices until well combined. Refrigerate in an airtight container or place in your freezer until ready to use. Unthaw the rum batter several hours ahead of time and follow the instructions above using 2 teaspoons of batter along with the rum and boiling water per cocktail.
Red Hot Poker
Note: this site focuses on home bars which, sadly in this case, means we can&rsquot in good conscious recommend that you use a red hot poker to char your hot buttered rum while inside your home because of the risks involved. The Popular Science video above with Dave Arnold of the former New York City cocktail destination Booker and Dax shows why this procedure should only be performed by professionals in properly equipped facilities. &dagger
delicious as written but even better if you sub half the water with apple cider (reduce sugar) and add a squeeze of lemon. also tossed in some star anise, yum.
Delicious! Followed the recipe exactly, even grinding the nutmeg fresh. Used Captain Morgan Private Stock since that’s what I had handy. This hit the spot and made the kitchen smell great!
As I feel one should, I made this EXACTLY as prescribed the first time (if you don't follow the recipe, don't leave a review.) I used 8 year old Bacardi Gold (because it was on sale locally) and was greeted by absolutely the best hot-buttered rum I have ever had and after years and years of hot-buttered-rum-fall-colds I feel I have some authority. Delicious and rich and I will sleep well.
Loved it. I steeped whole spice in the water all day, strained the liquid into a big measuring cup, added the butter and the whipped it good with an immersion blender. Very pleased.
Loved it! Just what the doctor ordered! Just put butter, spices, sugar and a little water in a cup, heated in micro, added rum. Divine
Water? Water? Seriously? Substitute hot apple cider and cure what ails you. Water? Gross!
Almost as good as the one I had at an English Gastropub in the city (Breslin). Added a dash of vanilla and it was excellent.
So it was -10 this morning which might have helped. But I really enjoyed this and added vanila ice cream to the top. I perfer to add the water after butter, sugar and spices bubbled a bit.
I tripled this recipe to fill a thermal carafe I own. As another cook suggested, I tried Apple Cider in place of the water. It was way too sweet, so I brought the brown sugar down to just 1/4 cup (remember the recipe was tripled), half water (3 cups) and half cider (3 cups). You might want to increase the rum a little as well - you can smell it and sense it, but there isn't much of a buzz in a single serving. Otherwise a big hit everywhere we've brought it this season!
This was great. I can't believe I had never had buttered rum before this. I am sure it will become a new holiday tradition for me.
Add a splash of cream/half&half to each cup for extra richness!
I like hot buttered rum made with hot apple cider instead of water - is this still "hot buttered rum"? I always think hot water drinks (like a hot toddy) are lacking something.
Hot Buttered Rum
Hot Buttered Rum Recipe
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
It’s after Thanksgiving so it’s time for AGGRESSIVE HOLIDAY MUSIC (not that I haven’t been listening to it since before Turkey Day. I do what I want.) I thought I’d create a little hall-decking song playlist for you to enjoy, but that turned out to be a lot harder than I anticipated.
So many questions started swirling around in my head. For instance, do folks who celebrate Christmas want to listen to Chanukah music, or is that just me? Do folks who celebrate Chanukah want to listen to Christmas music, or are they sick of having to? Am I the only person who wants a nice holiday mix to jam to while I celebrate my own traditions?
Personally, I love everything. Old-timey Christmas songs, religious songs, silly songs, Chanukah songs, snowman death metal, straight up aggressive sleigh bell ringing. Everything. Except that one Adam Sandler song, ’cause I think it’s stupid and he gets paid too much for acting stupid.
Anyway, how about you? What are your favorite holidays tunes? Do you like a mix, do you stick to one holiday genre, or do you eschew holiday music altogether like a big ol’ Scrooge McGrinchypants?
And while I’m probing you for what you listen to, I may as well ask when you listen to it. While decorating the house? Baking sugar cookies and frying up latkes? All day every day? (Personally, I’m in the “every second” camp.)
Hot Buttered Rum is a warm, spicy, cozy cocktail to go along with your festive tunes. This recipe packs a rum punch, but balances it with dark brown sugar and fluffy whipped cream. Since butter is the star of the show, I used my favorite European-style Plugrá Butter, which has a higher butterfat content than most grocery store butters for a richer, tastier treat.
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Hot buttered spiced rum recipe:
- 50g butter, room temperature
- ¼ cup dark brown sugar
- pinch ground cinnamon
- pinch ground nutmeg
- 5-6 whole cloves
- pinch salt
- 2 cups boiling water
- ¾ cup spiced rum (or any rum of your choice)
- Place all the spices into a small heat-proof bowl or pot, along with the butter and brown sugar. Using a muddler or pestle, mash the spices, sugar and the butter together until you have a spiced butter paste.
- Once it is well mixed and the 2 cups of boiling water. Stir until the butter is melted. Add in the rum, give it a swirl to warm and mix it through and strain into glasses. Serve warm, with spiced cookies on the side.
And here's a bunch of fun things you can do with those spiced cookies, including making them into a cocktail glass rim. Cookie hacks!