Not gonna lie. The first time I heard about hot buttered rum I thought the idea sounded nauseating. But over the years, whenever I heard the term, I started wondering why I thought so because I certainly like butter well enough. And I definitely like rum. And the idea starting sounding more appealing.
When I finally decided to make my own, I looked up recipes and found it involved making a “batter’ so now it wasn’t so much nauseating as much as complicated. No wonder it took me so longer to warm up to this drink.
Happily, the “batter” is hardly complicated and the drink lends itself perfectly to different flavors. The creamy part is typically ice cream and so I used some of the egg nog ice cream I have in the freezer. And it turned out so well that now I’m thinking the pumpkin ice cream and chocolate ice cream I have may both needed to be tested too. Cheers!
1 Tablespoon unsalted butter, at room temperature
1 Tablespoon sugar
2 oz. Egg nog ice cream or egg nog
1 1/2 oz. Spiced rum
Pinch of cinnamon
Small pinch of nutmeg
6 oz. Boiling water
Combine the butter and sugar in a small bowl. Add the egg nog ice cream and whisk in the boiling water. Stir in the rum, cinnamon and nutmeg and garnish with whipped cream if desired.