As the weather cools and the holidays near, many look to warm cocktails and spirits to bring some festivity to a gathering of friends, or even just a party of one.
Hot buttered rum in America dates back to the colonial days but saw a resurgence in the 1940s. Many remember this concoction served during the holidays as they were growing up. Here’s a recipe based on Wayne Curtis’ version from liquor.com, which creates a base batter that can be used to make a collection of drinks at once or one every now and then since the batter can be frozen.
It’s smooth, frothy and soothing with a dose of flair from the sugar-rimmed glass and whipped cream.
Hot Buttered Rum
Makes approximately 64 drinks
- 1 pound melted butter
- 1 pound brown sugar
- 1 pound sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ground nutmeg
- 1 quart vanilla ice cream, softened
- 1 ounce gold rum
- 1 tablespoon hot buttered rum batter
- (see recipe above)
- Boiling water
- Nutmeg, sanding sugar, cinnamon stick and whipped cream, for garnish
To make the batter: In a bowl, combine all ingredients before adding the ice cream. Stir to combine and transfer to a sealed container to the freezer.
To a mug, add the rum and batter. Fill with boiling water and stir. Garnish with whipped cream, freshly grated nutmeg, a cinnamon stick and a sugared rim.