Everyone has a favorite hot buttered rum batter, ranging from an ice cream mixture that’s kept in the freezer, to a plastic tub of pre-mixed batter found at the grocery store. As much as I love the ice cream version, it goes down awfully easy, and can make you very sorry the next morning. (Or so I’ve been told…)
My recipe is for a batter similar to the store-bought kind, but with a little extra flavor. I’m posting this recipe because my next post will be for a recipe that calls for hot buttered rum batter, and I thought you’d like to be prepared! (By all means, buy a tub of it if you prefer – but this is pretty darn easy.)
Here are the basic ingredients: butter, brown sugar, spices, and salt.
This makes a delicious batter!
But I jazz it up just a wee bit with my secret (okay, not so secret now) ingredient – Butter Rum Flavoring, purchased at a local craft store in the candy making aisle. You can also find pure butter rum extract online, which I’m sure would be wonderful.
I’m never happy unless I’ve experimented a bit. Usually mistakes are given to my chickens to dispose of, but in this case, that didn’t seem like a good idea. You see, I figured I might as well add the rum to the mixture too and save a step when making hot drinks.
In case you’re wondering, no matter how long you beat the batter/rum combination, it doesn’t blend together. Seriously – it looks like cat barf.
I will not, however, waste it. It went into the fridge in a mason jar to be used when company is NOT here to witness this – this – slop. Ugh. But, as my mother would say: “It tastes perfectly fine”.
So…one rounded tablespoon of batter and 2 ounces (1/4 cup) of rum in a mug of boiling hot water is just about right. If you don’t like your drinks too sweet, either cut back the sugar in the mixture or use a level tablespoon per mug. Whatever you do, don’t cut back on the rum!
|Hot Buttered Rum Mix|| |
- 2 cups brown sugar (light or dark)
- 1 cup (2 sticks) butter, softened
- ½ teaspoon (or to taste) butter rum flavoring
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves (optional)
- ¼ teaspoon salt
- In a medium bowl, beat together the brown sugar, butter, and butter rum flavoring well.
- Add cinnamon, allspice, nutmeg, cloves and salt. Beat until thoroughly combined.
- Store in the refrigerator in an airtight container for up to 3 weeks.
- To make hot buttered rum drinks, add one rounded tablespoon to a mug of boiling hot water. Add 2 ounces of rum (1/4 cup) and stir well.
I think that is officially the shortest recipe I’ve ever offered on this blog!
This makes about 24 servings, but don’t drink it all – save some for the recipe that’s coming your way soon.