Made Hot Buttered Rum Batter (354/366)

“There’s naught, no doubt, so much the spirit calms as rum and true religion.”
~  Lord Byron


It’s the holiday season, and it’s finally getting cold here in San Francisco.  Time to curl up with some cocoa, spiced cider, mulled wine, or one of my all-time favorites, Hot Buttered RUM!  It’s one of those drinks I basically can’t resist if I see it on a menu – it’s not served year-round, so I think part of my love for it is that it’s kind of seasonal (and as I’ve said countless times in the past weeks, I LOVE the Holidays!).  Well, we’re having several Christmas gatherings at our place, and a friend of ours is coming to visit from out of town soon, so I decided what better way to welcome people in from the cold is to greet them with a mug of some Hot Buttered Rum deliciousness.  I decided to make a batch of hot buttered rum batter to have on hand so we could have this awesome drink at a moment’s notice.

I found a great recipe on a slight variation of the traditional HBR that included ice cream, and I just had to try that one.  Warning – this recipe is for “100 servings” which is perfect for a party plus leftovers, but I just wanted to make a normal-sized batch so I made a quarter of the original.

I started out by melting a stick of butter in a small saucepan on medium.

The recipe calls for “1/4 lb. of brown sugar” and “1/4 lb. of powdered sugar” for the batch size I was making, but I thought that might be too sweet for my taste, so I weighed 1/8 lb. of my whole cane or rapadura sugar (basically unrefined sugar, so it still has the molasses in it) and added just a bit extra, and used the rest of my box of powdered sugar (also just a bit over the 1/8 lb. weight).

After the butter was melted, I whisked in the sugars.

This made a nice, thick, buttery, sugary brown paste.

I put the sugar paste in my mixing bowl, and now it was time to add the ice cream.  My secret weapon?  I didn’t have vanilla ice cream, but I did have EGG NOG ice cream.  Which ha ha, is basically just a more custardy, nutmeg-flavored vanilla ice cream.  I thought this would be a perfect addition.

I whipped the ice cream into the sugar paste, and added the cinnamon (I skipped the nutmeg since it was already in the egg nog ice cream).  This was looking GOOD.

After everything was combined and basically uniform (little specks of sugar paste clumped together in the mixture since the paste was still warm and the ice cream, which although it was softened, was still cold – I kind of liked that, actually), I scooped the batter back into my eggnog ice cream carton (reduce, recycle, reuse!), and let it sit in the freezer for a bit to firm up.  About an hour or two later, it was time for a taste test.  I scooped a rounded spoonful into my mug, added some rum, and hot water.


This is a great recipe – while the addition of ice cream isn’t in the traditional version of Hot Buttered Rum, I think it adds a great creamy richness that makes this drink even more wonderful and festive.  I love that you just store it already made in the freezer, and pop some in  your mug when you want a nice instant, grown-up holiday treat!  I’ll probably make another batch with a recipe that doesn’t use ice cream, and taste test them against each other since I really do love the classic as well, but if you’re having company I’d highly recommend trying this recipe out – it’s a little different, which your guests will like – and it’s absolutely delicious.  Cheers!


Related Links:
Hot Buttered Rum from
Rapunzel Whole Rapadura Unbleached Unrefined Organic Sugar (2x24oz)

One Response to “Made Hot Buttered Rum Batter (354/366)”
  1. Ying says:

    I had no idea it was so complicated. Good job!

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