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Bring 2 cups water to a boil in a kettle or medium saucepan. Let the water cool slightly so it isn't actively bubbling, about 30 seconds. Carefully pour the water into the butter mixture. Add 1 cup dark rum and beat with the mixer on medium speed until the butter is dissolved and the mixture is frothy, 1 to 2 minutes.
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To Make Hot Buttered Rum Beverage. Place 2 ounces of rum and two ounces of hot buttered rum mix in a mug. Pour 6 ounces of very hot or boiling apple cider or water in the mug. Stir to combine and serve. Garnish with a cinnamon stick, dollop of whipped cream, or an additional sprinkle of ground nutmeg if desired.
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How to Make Hot Buttered Rum with Ice Cream. Place ice cream in the refrigerator for 30 minutes to soften. Using a stand or hand mixer, cream softened butter until fluffy. Add sugars and spices and creamy until light; about 5 minutes. Mix in softened ice cream and blend until smooth.
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Remove from heat and whisk in the ice cream and apple pie spice. Transfer the mixture to a freezer-safe plastic container and freeze until solid. Make the holiday cocktail. In a glass mug, add 2 tablespoons of the batter and 2 ounces of rum. Fill with hot apple cider and stir to combine. Serve.
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Method. Melt butter in a large pot over medium-low heat. When the butter is melted, add the dark brown sugar, powdered sugar, cinnamon, nutmeg, salt and coconut flavor, if using. Stir until just combined. Remove the pot from heat, and whisk in the vanilla ice cream.
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Use a spatula the butter together with the sugar and spices until everything is incorporated. Use immediately or refrigerate until making the drinks. To make the drinks: Add 1 ยฝ tablespoons of the spiced butter to each glass. Add rum and boiling water and stir until combined.
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Instructions. Add softened butter to a stand mixer with the paddle attachment. Add both sugars and beat until creamy and stiff, scraping down the sides of the bowl. Mix in the spices. Beat in 1 quart of softened ice cream. Make sure to scrape the bowl well a couple of times so everything gets incorporated.
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Transfer to a container with a lid and freeze. To serve, thaw the butter mixture slightly. Place 3 tablespoons of the mix into a glass mug with 1 ยฝ ounces rum (1 large jigger) and fill the rest of the glass with hot boiled water. Stir well and top with whip cream, a sprinkle of nutmeg, and a cinnamon stick.
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Instructions. Cream together softened butter, brown sugar, powdered sugar, cinnamon and nutmeg. Add softened ice cream and mix until smooth. Pour into an airtight bowl, and store in the freezer. To serve, fill cup with one scoop of ice cream mixture. Add one shot of rum and fill cup with boiling water.
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To Make Hot Buttered Rum: For each serving of hot buttered rum, combine 1 tablespoon rum batter and 1 fluid ounce rum in a coffee mug. ALLRECIPES / KAREN HIBBARD. Fill the mug with boiling water and stir to combine. ALLRECIPES / KAREN HIBBARD. Sprinkle nutmeg over top if desired.
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Rim the edge of the mug or glass with the cut orange and dip the rim in the combination of white and brown sugars. Squeeze the juice from a quarter of the orange into the mug. Fill the mug with the hot water and then add the rum and the batter. Stir, top with a dollop of whipped cream (optional) and a sprinkle of nutmeg.
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To make this in a slow cooker for a crowd, add all batter ingredients to the slow cooker and set to high for an hour, or until the mixture is melted and combined. Add in 2 1/2 cups of hot water and 1 cup of rum and stir vigorously to combine. Set on warm. Serve anytime topped with whipped cream and nutmeg.
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Instructions. Making the hot buttered rum batter: in a small bowl, cream butter and sugars. Add the cinnamon and nutmeg and stir. Add softened ice cream and beat until fully combined. (Note: The batter will make approximately 8-10 servings.) Add 2 Tbsp. of the batter to a mug. Pour over 1 oz. (a shot) of spiced rum.
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Step 1/8. To make the batter, add all the ingredients to a large bowl. Step 2/8. Mix with a hand mixer until smooth and homogeneous. Step 3/8. Divide into portion sizes (we recommend ice cube trays!). In the refrigerator, the batter will last for 7-10 days, but if frozen, it will keep for months. Step 4/8.
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Step 1 Make the Buttered Rum Batter: In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in ice cream and cinnamon, then spoon into a mason jar or resealable container.
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Directions. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer. For each serving, place 1/2 cup butter mixture in a mug, add boiling water and stir to dissolve. Stir in rum.