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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Reviewer:

Commis Chef Nieves

Cooking Level: Professional

Home Town: Kissimmee, Florida, USA

Living In: Tampa, Florida, USA

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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Reviewer:

Flo

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

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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Reviewer:

auntd3

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Hilliard, Ohio, USA

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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Reviewer:

Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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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Reviewer:

Michelle

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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Reviewer:

James D

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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Reviewer:

jgthomas

Reviewed: Dec. 20, 2008

So good. I don't like the store bought hot buttered rum batters I have tried in the past. This mix was great!

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Reviewer:

SeattleKrista

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Dec. 20, 2008

I've now sampled my wares and think it was a fabulous decision! I made a 3x batch with the intent to give some away. I used an instant cider pack and a lot of hot water in a big mug with about a shot of spiced rum. I added a bit more rum because I couldn't taste it. I gave up the idea I would "taste" it after I'd added about 2 shots (total). Dangerous stuff! I had my husband whisk the sugars into the butter because the butter was floating and . . I'm a wimp. Once it was whipped it was smooth and almost fudge-ish. Taking an idea from comments in another HBRum recipe on here, I sprayed some ice cube trays with unflavored oil and am freezing pre-portioned amounts for serving to guests. I've never made this before, and only had it once. I'm trying to decide who are the people who *must* get these as gifts and how many I can keep! Update: Don't do the ice-cube tray idea! I've got a gloppy mess!

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