Hot Buttered Rum

What Ingredients Are In Hot Buttered Rum?

Gather these essentials to create your own batch of creamy, spiced hot buttered rum, a true old-fashioned holiday delight:

• Salted Butter: Provides a rich base and a hint of saltiness to balance the sweetness.
• Powdered Sugar: Offers a smooth sweetness without the graininess.
• Light Brown Sugar: Delivers a deep, caramel-like sweetness that complements the spices.
• Ground Cinnamon: Brings warmth and a quintessential holiday aroma.
• Ground Nutmeg: Adds a nutty and slightly sweet spice note, enhancing the flavor complexity.
• Rum Extract or Rum Emulsion: Gives the traditional rum flavor without the alcohol.
• Vanilla Ice Cream: The key to the “old-fashioned” label, it makes the drink exceptionally creamy with a hint of vanilla.
• Boiling Water: Thins the mixture to a drinkable consistency and ensures all ingredients are well-blended and warm.
• Cinnamon Sticks: Serve as a stirring stick while also infusing more cinnamon flavor and adding a decorative touch.

Can You Use Real Rum Instead?

Definitely! Real rum will add a wonderful depth of flavor to your hot buttered rum.

When substituting real rum for rum extract, the general rule of thumb is to use three times the amount of rum to replace rum extract because the extract is much more concentrated in flavor. So, since this recipe calls for 2 tablespoons of rum extract, you would substitute this for 6 tablespoons (or between 1/3 and 1/2 cups)

As far as which rum to use, here are my suggestions:

• Dark Rum: Caramel notes that enhance the drink’s warmth.
• Spiced Rum: Compliments the cinnamon and nutmeg with its own blend of spices.
• Aged Rum: For a smoother, more sophisticated flavor profile.

Can You Use a Different Flavor of Ice Cream?

Of course! While vanilla is a timeless choice, there are other flavors that can add an interesting twist. Consider these:

• Butterscotch: Adds a toffee-like sweetness and enhances the drink’s buttery notes.
• Caramel: Brings a smooth, creamy sweetness with a hint of toasted sugar.
• Salted Caramel: Balances sweet caramel with a savory edge, enhancing the overall flavor.
• Dulce de Leche: Infuses a subtle, creamy caramel flavor, adding richness without overpowering.
• Butter Brickle: Provides a honeyed sweetness and a buttery finish to the drink.

What Can You Serve Hot Buttered Rum With?

Hot buttered rum pairs beautifully with a variety of holiday treats. Here are some delicious ideas:

• Gingerbread Cookies: Their spicy kick is a perfect match.
• Apple Pie: For a classic, comforting dessert pairing.
• Shortbread Cookies: Their buttery simplicity complements the complexity of the drink.
• Warm Fruit Tart: Offers a sweet and tart contrast to the creamy drink.
• Pecan Pie: Its sweet, nutty flavor harmonizes wonderfully with the rum.
• Kentucky Bourbon Pie: Its rich flavors perfectly echo warm, spiced rum notes.

Can You Make This in Advance?

You bet! The beauty of this recipe is that you can prepare the buttered rum mixture ahead of time. Simply whip it up, store it in a sealable container, and pop it in the freezer. When you’re ready to serve, just boil your water, scoop the hot buttered rum batter out like ice cream, mix everything in a glass, and you’re good to go.

If you’ve already assembled your hot buttered rum into a cozy drink, it’s best to enjoy it the same day it was made.

How Long is Hot Buttered Rum Good for?

Treat the frozen buttered rum mixture just like you would a tub of your favorite ice cream. In the freezer, it’ll keep well for a couple of months. Just make sure it’s well sealed to fend off freezer burn.

Notes & tips for hot buttered rum

• If you’ve never had hot buttered rum, just imagine a warm eggnog flavor. It’s not exactly the same, but it’s pretty close!
• This recipe is kid-friendly! It uses rum extract, not “actual” rum, and only a very small amount. If you’re still leery of the preservative alcohol contents in an extract, you can use a rum emulsion instead.

Step 1 – Begin by whisking together the butter, powdered sugar, light brown sugar, cinnamon, and nutmeg in a stand mixer (or with a hand mixer in a large bowl). Aim for a medium-high speed to get that fluffy texture, which should take around 3-5 minutes.

Step 2 – Next, pause the mixer, then add in the rum extract and vanilla ice cream to the mix. Blend on medium until everything’s mostly smooth, about 3-5 minutes.

Step 3 – Now, scoop the buttered rum batter into a sealable container and pop it in the freezer. You’re looking for it to firm up, which should take between 2-4 hours.

Step 4 – When it’s time to get things flowing, boil one cup of water per the amount of servings you want. Place roughly half a cup of the hot buttered rum batter mix into each glass, douse it with the hot water, and give it a good stir. If you’re feeling fancy, a cinnamon stick can make a great garnish and doubles as a stirrer.

Step 5 – Serve and enjoy!