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    Recipe: Hot Buttered Rum

    Sunday, December 14, 2014

    Good evening, lovelies! I'm reblogging this post from last year as it's always requested. This family recipe deviates from the Hot Buttered Rum you may be familiar with. It's commonly a dark amber drink with a shot of extra warmth from the rum. My mother always liked to finagle with things, though, and created a much tastier drink that was creamy, smooth, and perfect for both children and adults.

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    Much like the Christmas tree and crèche, the season isn't in full swing until I've made a batch of my mother's famous Hot Buttered Rum. This is a warm concoction she has been preparing since I was small, and is a tradition I've continued in my family. When the days are nippy, carols are playing, lights are twinkling, and someone walks into the room bearing mugs filled to the brim with creamy HBR's, we know the holidays are here.

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    First, I feel I should issue a warning: if you are looking for a low-cal, low-fat, low-sugar, low-anything warm beverage-this is not that drink. Do not read any further unless you intend to imbibe a most delicious creamy and buttery drink certain to warm you from the top of your head to the tip of your toes. It is sugary, it is simple, and above all it is a wonderous cup of winter indulgence. Still here? Then please read ahead for the recipe and carry this tradition into your home this Chirstmas season.

    Mimi Doiron's Hot Buttered Rum

    One container for hot buttered rum storage
    1 lb. melted, unsalted butter
    1 16 oz. light brown sugar
    1 16 oz. powdered sugar
    1 tbsp. cinnamon
    1 tsp. nutmeg
    1/2 gallon of your best vanilla ice cream (if you're gong to do this, you may as well go all the way, friends. Indulge!)
    *Optional nip of rum can be added to the drink.

    Directions:Let the ice cream soften, but careful not to let it melt. You should be able to scoop it easily without it being watery. In a large bowl combine butter, sugars, spices. Beat until fluffy~about 2 minutes. It will resemble the color of dark caramel when you're done, and smell just as sweet! Add the ice cream and beat once more. The color is much lighter now and you can see specks of nutmeg, brown sugar, and cinnamon in the mixture. And boy does it smell good! Once you're done, pour the HBR mixture into your chosen container and freeze. I'd suggest overnight for the best results. The mixture should not actually freeze, but become taffy-like and cold and kept inside the freezer until it is gone or you're done with the hot buttered rum mixture.

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    To Prepare and Serve:Take one to two generous scoops of mixture and place inside a festive cup, pour hot water over the mixture and stir very well, until completely melted. It should be frothy and will smell heavenly! You can choose to add a little rum to your drink at this time. To add sin atop of sin, feel free to add homemade whipped cream with chocolate shavings or cinnamon and nutmeg.

    Y'all, I know you're going to love it. Cozying up some chilly night with a roaring fire while sipping away at this drink, truly, it's pretty darn amazing. It's so good.

    But what makes it better? It's having someone to share it with.

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    Happy Sunday, y'all!

    One Response to “
    Recipe: Hot Buttered Rum

    Ruth said...

    i love this stuff. Sadly I can never go through a half batch in a season.