Old Fashioned Hot Buttered Rum recipe

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1. Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min).

2. Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month.

3. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.




More comments
Very delicious

posted by Yasmine @ 03:44PM, 12/14/06

I added 1/2 teas. cinnamon, 1/2 teas. nutmeg, and 1/2 teas. allspice to the mix. It is the best hot buttered rum mix that I've had. Definitely delicious! It doesn't freeze solid, and is easier to use when "frozen" than when it's just refrigerated.
Even better...

posted by Miguelito @ 03:29PM, 9/19/07

Try it with a teaspoon of pumpkin pie spice in the mix.
Get your PJs on first!

posted by Julie @ 06:02PM, 10/28/07

Went straight to my head because the drink is served hot, but I didn't realize I was drunk until I sat on the sofa and missed.
What else do you need?

posted by Alice @ 12:07AM, 12/11/07

Sugar, butter and booze! So simple and so good.
How many servings?

posted by Jarad @ 07:24PM, 12/16/07

I had the same idea about cinnamon, nutmeg, and allspice. You can also substitute cloves for allspice. Don't forget a dollop of whipped cream on top.

I am having trouble scaling this recipe for a single serving. The "Scale ingredients to :" doesn't seem to work on this one and nowhere in the recipe does it say how many servings

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For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.


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