Hot Buttered Rum

Recipe from Midwest Living
Hot Buttered Rum
15 mins
not yet rated
add your rating
add a comment

Related Categories:

Shop Kitchen ▾
  • 1 pint vanilla ice cream, softened
  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
In a medium bowl combine all ingredients. Beat with a mixer until smooth (you may have a few very small pieces of butter). Transfer to a freezer container and freeze until ready to use. Hot Buttered Rum base may be used right away or for up to 3 months.
To serve, place 1 to 2 tablespoons of the base and 1 to 2 tablespoons of amber or clear rum in a coffee mug and top with boiling water. Stir until base is dissolved. Sprinkle with additional nutmeg, if desired, and add a cinnamon stick. Makes about 35 servings.


  • Hot buttered Coffee:

    For another hot beverage skip the rum and add hot brewed coffee instead of the water.

nutrition information

Per Serving: cal. (kcal) 107, Fat, total (g) 7, chol. (mg) 23, sat. fat (g) 4, carb. (g) 11, Monounsaturated fat (g) 3, sugar (g) 11, vit. A (IU) 243, Riboflavin (mg) 0, Cobalamin (Vit. B12) (g) 0, sodium (mg) 47, Potassium (mg) 39, calcium (mg) 20, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Back to Top