Hot Buttered Rum

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You know how, sometimes, you screw up a recipe, but it’s too late to turn back? And so you hope that this is one of those rare times you’ve stumbled upon either something completely new that no one has ever thought of and it’s simply amazing, or at the very least you made something really really good even better?

Yes, of course I do this all the time. And of course, usually what I end up with is muck. Like the time I used baking soda instead of baking powder in a pancake recipe and they were dis. gus. ting. Except, actually, now that I think about it, I didn’t realize what I’d done to screw it up until after I’d left an embarrassingly bad review on Recipezaar. “I don’t know why everyone’s raving about these! I’m sorry, but these pancakes are so gross!” Whoops.

This Hot Buttered Rum recipe, also based on a Recipezaar discovery, suffered from a miscalculation on my part and as a result, two to three times the recommended spices.

Yummy, as it turned out!

Here’s the recipe. This stuff is perfect to keep in the freezer for surprise holiday stop-ins, or a special drink anytime. We like Captain Morgan’s spiced rum in ours. And now that I’ve written about it, I think I’ll have to go downstairs after this is done and fix a couple of ‘em up (we’ve got it in the freezer!)

Hot Buttered Rum Batter

Adapted from this Very Rich Hot Buttered Rum recipe from ArtWork on Recipezaar.com

Serves… oh lord, I have no idea. Let’s just say this recipe makes a ton of batter. Probably 25 drinks’ worth, maybe more.

Ingredients:

• 1 quart vanilla ice cream at room temperature
• 1 pound brown sugar
• 1 pound powdered sugar
• 1 pound (four sticks) butter (either salted or unsalted works), very soft (at room temperature)
• 5 teaspoons cinnamon
• 2 teaspoons nutmeg

Instructions:

1. Mix all ingredients together. I just throw it all in my Kitchenaid stand mixer and let it have at it.
2. For the drink, place three tablespoons of batter into a mug, and add a shot of rum.
3. Pour hot water over the batter and rum.
4. Stir well.
5. Shake a little nutmeg on top.
6. Enjoy!
7. Store in the freezer – it’ll keep for a month or more.