Reviewed: Nov. 19, 2009

Made this for the first time last year for Thanksgiving. Everyone loved it so much they asked for it again this Thanksgiving. Thanks for the fabulous and easy recipe!

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mbbdirks

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Reviewed: Nov. 9, 2009

Yummie!!! It's great even if you don't add rum!

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lamodel

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Reviewed: Nov. 4, 2009

Tried this for the first time last year; and all I can say is WOW!! Quickly became a little too popular for us -- we were addicted. Nothing like it on a cold night! We do add about 2 Tablespoons of batter to a cup, though. And as for it lasting in the freezer 3 months...no, it never made it even close- we polished it off much quicker than that! Just glad its that season again so I can make more!!

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5SMITHSLV

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Reviewed: Oct. 31, 2009

This is very good but I think the recipe is off saying confectioners sugar, I think it should be granulated so that's what I used. I wasn't sure how it would work with the powdered sugar. I did like everyone said and used 2 T per cup of the batter and the spiced rum. YUM. It's not what my husband calls hot buttered rum but it's good.

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Betty

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

I made this after all the rave reviews! I thought it was easy but was not wowed by it! I did not like the fact that the mixture sat on the top and had to be stirred after every sip. I made it and put it in the freezer and have not been back to get any. I will not be making this again.. Thanks for sharing.

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JANEA

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 23, 2009

I like to make this right before Thanksgiving and use it all winter. The first time I had it I used regular rum, it was good but the spiced rum is a lot better. This is also great topped with French Vanilla Cool Whip, I hope it is back in the stores this Holiday season.

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doolk

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Reviewed: Oct. 20, 2009

Smooth and creamier than a standard Hot Buttered Rum, especially when topped with the whip cream that one reviewer suggested. Excellent with Capt Morgan Spiced rum. Gives it the extra spice it misses otherwise.

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Gourmet Mom

Cooking Level: Intermediate

Home Town: Baldwin Park, California, USA

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Reviewed: Oct. 11, 2009

I LOVE this batter. I make sure to have it in the freezer during the fall and winter months. We use it with rum, apple cider, butterscotch schnapps (my personal favorite) and coffee. DELICIOUS!

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

It was a huge hit served hot in cider for our Thanksgiving family "reunion". I cut the recipe in half and stored half in the freezer in "Ball" freezer-friendly containers.

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EMI-MOMOF3

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Reviewed: Aug. 19, 2009

I made the recipe as listed, but scaled it down by half. I also added a dash of cloves. It was wonderful!

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ONESMALLANGEL

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 30, 2009

I loved this and gave it as gifts to any rum loving friends as well as keeping a lot for myself. I'm glad it makes so much because on cold winter days after work, this is a wonderful hot drink. I used to have a so-so recipe, but now I'll be making this every year!

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Cindy Hall

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 29, 2009

Wonderful but I put in double the amount of the batter into my cup. This taste great when made with the european butter and if you mix milk or cream into the hot water, makes it richer. It is very good as is though.

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Chef Nieves

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Reviewed: Mar. 26, 2009

Nice and easy. I actually found a Dryer's brand icecream that was Pumpkin Pie flavored, and it was perfect for this application! But, the vanilla is wonderful, too.

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Flo

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Reviewed: Jan. 10, 2009

This recipe DOES make a lot, but use good ingredients, and who cares? In a pretty freezer container with recipe attached, it's a great gift idea. I used HaagenDazs ice cream, and freshly ground nutmeg, and it was delicious even as a virgin hot drink for the holidays. Rum's optional, but the freshly grated nutmeg on top isn't.

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HOODOORIDER

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

This recipe yields a LOT of batter! It would be great to give to neighbors and friends as a gift. Our guests only drank one mug each during our Christmas party, as it reportedly made everyone sleepy (even though we were careful about the amount of rum added to each serving). I'd love to try this with amaretto - what a great idea from a past reviewer.

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auntd3

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Dec. 24, 2008

Very easy and very tasty. It's nice to have a batch made up and in the freezer for the holiday season.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Dec. 23, 2008

My Dad used to make this every Christmas. I had never tried it with powdered sugar, also added ground cloves, and it's very good! I did use my Dad's method of simply softening the butter (not melting), and creaming it together with the sugars, then adding the ice cream. Less mess, easy to scoop after it's been in the freezer and everything still melts together perfectly when adding the hot water. I also use 2 big scoops of batter, depending on the size of the cup.

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Michelle

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Reviewed: Dec. 21, 2008

I made a few slight changes to it. I used Cake Batter Ice Cream instead of Vanilla and I used DiSaronno instead of rum. Awesome!

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James D

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Reviewed: Dec. 21, 2008

Loved this. Forgot the cinnamon and nutmeg and it was still great. Used 2 tablespoons and filled with water in a coffee mug (with a shot of rum). Also used 2 TBSP with a cup of coffee and tasted like a caramel coffee.

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