My husband, Dave, teases me about being a Michigan girl and tells me I’m not supposed to get cold in the winter. I reply that it’s not that we don’t get cold, we just know how to warm up!
I first had Hot Buttered Rum after the end-of-year regatta at the Indianapolis Sailing Club, where I’d crewed on a friend’s boat. Instantly, it was my favorite winter warm-up, reserved for special times with friends.
When Dave and I were invited to try ice boating close to twenty years ago, I brought along the makings for Hot Buttered Rum. It was a huge hit, and every time the lake froze solidly and smoothly enough, we’d get a call inviting us to join in – “oh, and can you bring the Hot Buttered Rum?”
Ice boating is an absolute riot. Think of a Hobie Cat on ice skates!
Got a late start heading south and feeling it as you come down the ICW? Hot Buttered Rum is a great end-of-day reward for miles gained.
This winter, we’re cruising Florida. While we may not get any sub-freezing days, it’s still the perfect warm-up drink after a chilly day on the water!
If you’re a weekend boater who’s still sailing in the chilly fall, this is a great make-ahead recipe. Keep a big batch in your home freezer and take a smaller container on the boat.
Hot Buttered Rum
Hot Buttered Rum mix:
- ½ cup real butter (do not use margarine or butter with oil), softened
- 1-1/4 cup firmly packed brown sugar
- 1-1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups (1 pint) vanilla ice cream, softened (see notes if not available)
For each 12-ounce mug of Hot Buttered Rum:
- boiling water
- 1/3 cup Hot Buttered Rum mix, above
- 1 to 2 ounces (2 tablespoons to ¼ cup) dark rum
- ground nutmeg or cinnamon stick for garnish
- To make the mix, cream the butter, brown sugar, powdered sugar and spices until well blended. Add the soft (not-quite-liquid) ice cream and thoroughly mix it in.
- The mixing is easiest with an electric mixer, but can be done fairly easily by hand if you let the butter and ice cream get very soft – and be sure to read the tip of the month about a wonderful gizmo for hand mixing.
- The mixture can be kept up to two days in the refrigerator or on ice in a cooler. For longer storage, put it in the freezer.
- To serve, use standard 12-ounce mugs. Warm the mugs by filling with boiling water and letting sit for a minute, then pour the water back into the kettle and reheat to boiling while adding the mix to the mugs.
- Place the mix and rum in each mug and mix with a spoon. Fill with boiling water and stir to completely mix. Garnish with a dash of ground nutmeg or a cinnamon stick.