This hot buttered rum recipe is a favorite in my house. It comes from a little recipe book titled Christmas Memories, Holiday Drinks, and it’s from the Mystic Seaport Museum Stores in Mystic, Connecticut.
If you’ve never been to Mystic, Connecticut, it is a must-visit destination for anyone who loves coastal charm, maritime history, and classic New England scenery. From exploring historic ships at Mystic Seaport Museum to visiting the Mystic Aquarium, browsing locally owned shops, and enjoying fresh seafood along the waterfront, there is something for every traveler. Its walkable downtown, scenic harbor, and relaxed atmosphere make Mystic an ideal destination for a romantic getaway, family vacation, or memorable weekend trip.
I’ve made this over the years during the winter season. Hot buttered rums are spicy (allspice, cinnamon, mace and nutmeg spicy), sweet and a bit dangerous. They are the perfect holiday hot toddy.
We are planning a few quiet evenings of sipping hot buttered rums on the deck overlooking the forest.
Make it at least 2 hours ahead of your planned event to ensure the batter has had time to refreeze.
Ingredients
- I cup brown sugar
- 2 cups confectioners· sugar
- ½ pound (2 sticks) butter
- I pint vanilla ice cream, softened
- 1/2 teaspoon EACH cinnamon, nutmeg and allspice
- dash mace
- rum
- boiling water
Directions
- Cream butter, spices and sugars: blend with softened ice cream. Mix well.
- Pack into covered container and store in freezer.
- To serve: put a generous spoonful into mug. Add 2 ounces rum and mix well. Add boiling water to fill.
- Adjust ice cream mixture to taste. Serve immediately. Drink slowly!