The perfect warm up after a chilly day on the water!
Prep Time 15 minutesminutes
To Serve 5 minutesminutes
Carbs (g): 17
Hot Buttered Rum mix:
½cupreal butter (do not use margarine or butter with oil), softened
1-1/4cupfirmly packed brown sugar
2cups(1 pint) vanilla ice cream, softened(see notes if not available)
For each 12-ounce mug of Hot Buttered Rum:
1/3cupHot Buttered Rum mix, above
1 to 2ounces(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.
For children and those who don’t drink alcohol, this is also great with the rum omitted (we call it a “Hot Buttered”).Hot Buttered Rum is a very rich drink, and pairs best with simple cookies or snacks.*If you cannot carry ice cream on your boat, substitute an equal amount of (unwhipped) whipping cream or Media Crema. The resulting mix will be less sweet than the original mix, and some people prefer that.
Hot Buttered Rum
Amount Per Serving
Calories 312Calories from Fat 108
% Daily Value*
Saturated Fat 7g35%
Vitamin A 395IU8%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.