Hot Buttered Rum Mix

hot buttered rum mixEveryone 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 is all you really need. Well...rum. You need rum!

This is all you really need. Well…rum. You need rum!

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.

Butter Rum Flavoring! Adds a little "kick".

Butter Rum Flavoring! Adds a little “kick”.

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”.

Kids, do NOT try this at home!

Kids, do NOT try this at home!

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
Makes about 24 servings. This batter will keep in the refrigerator for several weeks in an airtight container.
  • 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
  1. In a medium bowl, beat together the brown sugar, butter, and butter rum flavoring well.
  2. Add cinnamon, allspice, nutmeg, cloves and salt. Beat until thoroughly combined.
  3. Store in the refrigerator in an airtight container for up to 3 weeks.
  4. 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.