Batter with Buttered Rum

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Batter with Buttered Rum

Keep this hot buttered rum mix on hand to make a festive drink whenever you need a warm and cozy pick-me-up.

Hot Buttered Rum Mix Ingredients

You can make this decadent hot buttered rum batter with just six ingredients. Here’s what you’ll need:

· Butter: This hot buttered rum batter starts with melted butter.
· Sugars: Confectioners’ sugar and brown sugar are dissolved in the butter.
· Ice cream: Vanilla ice cream creates an utterly decadent texture. You can substitute salted caramel ice cream.
· Spices: Cinnamon and nutmeg add warmth and cozy flavor.

How to Make Hot Buttered Rum Mix

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated hot buttered rum batter:

1. Melt the butter over medium heat.
2. Stir in the confectioners’ sugar and brown sugar.
3. Remove from the heat and whisk in the ice cream and spices.

How to Store Hot Buttered Rum Mix

Allow the hot buttered rum batter to cool. Transfer it to airtight, freezer-safe containers. Store in the freezer for up to three months.

How to Use Hot Buttered Rum Mix

Make a mug of hot buttered rum whenever you like by combining 1 tablespoon batter and 1 fluid ounce rum in a mug. Fill the mug with hot water and stir. Sprinkle with nutmeg, if desired.

For a non-alcoholic twist, try mixing this hot buttered rum batter with milk, apple cider, or coffee.

Allrecipes Community Tips and Praise

“For a holiday dinner party, I cut the recipe in half and used low-fat ice cream,” according to kate. “My guests tried it with Bacardi and with very dark rum as well as in coffee and loved it. I’ll make it again next year.”
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“This is amazing,” raves Debbie D. “We love to light a fire, make a hot buttered rum and put on It’s a Wonderful Life. Children and teetotalers love it in hot apple cider and hot chocolate.”

“I can think of so many things this would be amazing with,” says Erin Costa. “Over cinnamon rolls, over ice cream, with apple cider, in hot water, in my coffee. I could go on and on. This will always be in my freezer.”

Editorial contributions by Corey Williams

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