Friday, December 31, 2010

Hot Buttered Rum at Home

Since Mom already kicked off the holiday season with some of her own homemade favorites, I thought I'd contribute my own recipe for Hot Buttered Rum batter. I'm not normally a rum drinker, but discovered this particular elixir after a long day spent snowboarding, some years ago.

So here's how you make your own incredibly scrumptious and decadent batter, at home. Then you don't have to worry about driving, afterwards, either...

As always, feel free to experiment with your own variations, add a little extra of whatever you like, or take out whatever you don't.


1 qt good vanilla ice cream, thawed til gooey (For this, I like to use the kind made w/ eggs, and good like Schwan's -- not quite as good as Haagen-Daaz)
1 lb. softened, salted butter
1 lb. brown sugar
1 lb.powdered sugar
2 tsp ground nutmeg
1 T ground cinnamon

All amounts are approximate.

Cream the sugar and spices into the soft butter, then cream into the softened ice cream. Generally, I'll warm everything in a double boiler until the mixture is smooth and there's no grainy bits of the brown sugar, because it's completely dissolved. Sometimes, I'll omit the confectioner's sugar, because I don't happen to have any in the cupboard, too, for that matter -- so I just add in a little more brown sugar, instead.

You take a big dollop of the batter (more or less depending on taste) and plop into your favorite mug. Pour a healthy splash of Myers Dark Rum over it (at least an ounce, I prefer two) Fill with boiling water, then stir gently - you want that foamy goodness on top to sip rum through.

Top with a sprinkle of fresh-ground nutmeg, and/or garnish with a cinnamon stick, if you feel a little fancy.

Repeat until you need to put your head down somewhere soft. Store the leftover batter in your fridge—it'll generally keep a lot longer than it will actually last. If you have worries on that score, though, you can store it in the freezer quite easily and almost indefinitely.

Happy New Year, eveyone!

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