Hot Buttered Rum Mix Recipe - Allrecipes.com
Hot Buttered Rum Mix Recipe

Hot Buttered Rum Mix

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"Always requested at all my holiday gatherings, it is delicious beyond belief!"

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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Directions

  1. In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month.
  2. To Serve: Place a heaping 2 tablespoons of the frozen mix in a highball glass or coffee mug. Add 1 to 2 tablespoons dark rum. Pour over the mix 6 ounces of boiling water and stir until the mixture is melted. Sprinkle top with cinnamon or nutmeg and serve forth!
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2008

FREEZE THE MIX INTO ICE CUBE TRAYS. Spray the trays well with unflavored cooking spray (don't use butter flavored) and spoon in the mix. When they are frozen solid, drop the "cubes" into a heavy duty zipper top bag and store in the freezer. Eliminates the mess of scoops and drips, and adjust the number of cubes in your drink based on the size of your trays. Dishwasher your trays in very hot water to remove the spray, or put them in the sink and poor boiling water over them.

 
Most Helpful Critical Review
Jan 26, 2008

Weird. Not really what I expected but OK. I don't really know how to explain it! I don't think I will make this again.

 
Jan 24, 2004

this recipe is great. Except I use l lb butter and also add 1 Tbls each of nutmeg, cinnamon,& cloves. Can't believe what a difference it makes to the overall flavor. Pat

 
Dec 17, 2004

This recipe is really good but I find that it is difficult to get people to try it at a party because the mix can get very hard to scoop when it has been frozen for a long time and people bypass it when they see that it takes three steps (scoop mix, add rum, add cider) because they think it's too much of a hassle. I simplified the serving process by pre-scooping the mix into styrofoam cups and keeping them in the freezer. That way guests could just grab a cup of mix from the freezer and add the rum and cider instead of wrestling with the ice cream scoop. Instead of using water, I used a mixture of 4 parts water and 1 part apple cider. I think this is a great recipe for a party because people add their own alcohol so it helps non-drinkers blend in with the other guests and they don't have to advertise the fact they aren't drinking alcohol. Kids also really liked it - they started calling it "Hogwarts's Butter Beer" after Harry Potter.

 
Dec 20, 2005

I took the suggestions of others & almost doubled the amount of butter & then decreased the amount of sugars by half. I also added cinnamon, nutmeg & cloves (about a tsp. each) It was really good w/ rum but it is outstanding in coffee. I can't wait to try it in warm apple cider!

 
Dec 21, 2003

have been looking for this recipe for ages, only thing that has been left out is cinnamon,cloves and nutmeg, and I use a full pound of butter and a quart of gourmet vanilla ice cream. be very carefull of these they go down so smooth!!! is best if u use old bushmills as the whiskey in it, or just add hot waterand the kids will love it with all the flavors!!!! But this is a favorite of mine sat Christmas!!

 
Feb 06, 2006

This was a big hit at this year's holiday party! I just had to make sure to put enough of the mixture, and not too much hot water. Dark rum is definitely better than light, as well. Overall, fantastic!!

 
Dec 12, 2005

This was excellent at my holiday party. I used reviewers' suggestions and included 1 lb of butter and extra spices (ground cloves, nutmeg, cinnamon, allspice). I do agree that less sugar would still be good and that this is excellent in hot chocolate for people who prefer not to drink alcohol (or for kids). We used the ice cream scoop to serve, but it was still a little drippy and messy, so be prepared to clean your freezer after the party or put tinfoil down under the container first.

 

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