Updated: Jun 9, 2019
Hot Buttered Rum is a delicious sophisticated cold weather treat. This buttery cocktail is easy to make in both single serving and large batch recipes.
A tablespoon of this Hot Butter Rum batter is also delicious in a mug of hot tea (ginger or chai) with or without the rum. It's awesome.
Ingredients
Hot Buttered Rum Batter:
1 cup butter, softened
1 cup packed brown sugar (for low carb/keto use Lakanto Monkfruit Sweetener Golden)
1 cup whipping (heavy) cream
2 cups powdered sugar (for low carb/keto use Swerve Powdered Sugar)
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Have ready at serving time:
2 tablespoons rum (spiced rum is delicious in this recipe)
1/2 cup boiling water
Ground nutmeg
Instructions
1. Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
2. Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
3. For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.
Makes 24 servings. This is a great batter to prepare ahead of time. You can store it in your freezer 1-quart freezer container. Or for individual servings, freeze 2 tablespoons batter in each section of ice-cube trays; when frozen, place cubes in freezer bag.
This recipe is adapted from Betty Crocker. The photo is reposted from Betty Crocker.
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