Hot buttered rum is a classic American mixed drink. But here’s a fun fact: the “classic” description doesn’t fall within the 20th century, unlike the other cocktails we’ve featured.
That’s because the beverage has been around since colonial America, and perhaps even earlier.
The drink is timeless because it’s hot, delicious, and practical, especially during a time when seafarers needed to stay warm during cold voyages. It’s no wonder the drink eventually became a Christmas cocktail.
Fortunately, we don’t have to wait that long to make one. Today, aside from showing you how to mix the drink, we’ll also teach you how to create its batter. So here’s everything that you’ll need:
Hot buttered rum batter
- 1 pound of butter
- 1 pound of confectioners’ sugar
- 1 quart of softened vanilla ice cream
- 1 pound of brown sugar
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 2 oz. of Bacardi Gold rum
- 1 tablespoon of hot buttered rum batter
- Boiling water
- Freshly grated nutmeg
- 1 cinnamon stick
- 1 Irish coffee mug
- Melt the butter in a large pot over medium heat. Once it’s melted, blend in the brown sugar and confectioners’ sugar.
- Remove the mixture from the heat, then whisk in the ice cream, cinnamon, and nutmeg.
- Pour the mixture into a plastic container, and seal it, then freeze.
- In the Irish coffee mug, place a tablespoon of hot buttered rum batter and 2 oz. of of rum.
- Fill the mug with boiling water.
- Stir the contents of the mug, then sprinkle its top with nutmeg and garnish it with the cinnamon stick.
- Serve and enjoy.