I owe this ingenious recipe to my friend Pete Woll. The flavoring mixture can be made ahead and frozen, so whipping up a cup of irresistible hot buttered rum anytime is as easy as boiling water.You’ll want to keep some on hand all winter for whenever the mood strikes.
| 1 | ounce | dark rum |
| 1/2 | cup | boiling water |
| 1 | heaping tablespoon | hot buttered rum mixture (recipe follows) |
| ~ | cinnamon | |
| ~ | nutmeg | |
| Hot Buttered Rum Mixture | ||
| 2 | cups | brown sugar |
| 2 | sticks | butter, room temperature |
| 2 | cups | good-quality vanilla ice cream, melted |
| 1 | teaspoon | ground cinnamon |
| 1 | teaspoon | ground nutmeg (yes—this much!) |
1. Combine the rum, boiling water and the frozen hot buttered rum mixture in a heat-resistant glass. Stir well.
2. Sprinkle with nutmeg and cinnamon and serve immediately.
Hot Buttered Rum Mixture
1. Place the sugar, butter, ice cream, cinnamon, and nutmeg in your food processor and blitz until smooth.
2. Place the hot buttered rum mixture in a container and freeze. It will not hard freeze, and is easily accessed when preparing the drink.
NOTE: If using all of the mixture immediately, you do not have to freeze it.
Double this recipe easily for large parties or for a handy, winter-long supply of hot buttered rums.
