Hot Buttered Rum Recipe
Hot Buttered Rum Recipe photo by Taste of Home

Hot Buttered Rum Recipe

Publisher Photo
“I received this recipe from a friend over 30 years ago, and I think of her every winter when I stir up a batch of this delightful mix. It keeps well in the freezer.” —Joyce Moynihan, Lakeville, Minnesota
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 7 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup packed brown sugar
  • 2 cups vanilla ice cream, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • EACH SERVING:
  • 1/2 cup boiling water
  • 1 to 3 tablespoons rum

Nutritional Facts

1 serving equals 428 calories, 30 g fat (19 g saturated fat), 85 mg cholesterol, 221 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer.
  2. For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum. Yield: 7 servings (3-1/2 cups mix).
Originally published as Hot Buttered Rum in Taste of Home December/January 2011, p26

Nutritional Facts

1 serving equals 428 calories, 30 g fat (19 g saturated fat), 85 mg cholesterol, 221 mg sodium, 33 g carbohydrate, trace fiber, 2 g protein.

Reviews for Hot Buttered Rum

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 11, 2014

"I've made this many times. I use apple cider instead of the water. It is a great warmer upper when sitting around a campfire."

MY REVIEW
Reviewed Dec. 25, 2013 Edited Dec. 31, 2013

"This Hot Buttered Rum is a nice treat for Fall & Winter. I made this recipe for the first time this Christmas. My family loved it. I recommend this recipe!"

MY REVIEW
Reviewed Oct. 2, 2013

"This is a great recipe. Have made it several times since originally came out in the dec/Jan 2011 issue of TOH... I make this at the start of the cool winter months, and a batch lasts my husband and I all winter long. It's quick and easy to throw together on those cool winter nights, the batter keeps well. I highly recommend this recipe"

MY REVIEW
Reviewed May. 24, 2012

"This is an amazing recipe. It's worth getting fat for. Actually I used reduced fat ice cream and a bit less than the recipe called for, plus I used a bit less mix per prepared drink, and it was perfect. I intend to make this frequently during the cooler months!"

MY REVIEW
Reviewed Mar. 13, 2011

"Sorry. Also might use a lower calorie ice cream or frozen yogurt to drop the calories a little."

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