Hot buttered rum is believed to have originated in colonial America during the 17th century. Rum became widely available in the American colonies, particularly in what is now the United States, due to the trade routes between the Caribbean and the American colonies, where sugarcane plantations produced molasses, which was then distilled into rum. Here is my Hot Buttered Rum Bread Pudding recipe which uses this Hot Buttered Rum Batter recipe. So, now you can be in Hot Buttered Rum heaven with the drink and the dessert!
How to Make Hot Buttered Rum
For the Batter
Step #1: Place the butter and ice cream on your kitchen counter and let them sit for 30 minutes until softened. Step #2: Unwrap the butter sticks and put them in a large mixing bowl. Pour the sugars on top, then cream together with an electric mixer until well blended. Add the cinnamon, nutmeg, salt, and ice cream. Mix well. Step #3: Transfer to freezer-safe mason jars or ice cube trays and freeze.
For Hot Buttered Rum
Step #1: In a medium-sized mug, combine 2 tablespoons of the hot buttered rum batter with 8 ounces (240 ml) of boiling water. Add in 1 ½ ounces (45 ml) rum. Garnish with ground cinnamon on top.
