Hot Buttered Rum

Serving Size:
Yield: 25 servings

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.

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. Hot buttered rums 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.


  • 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


  1. Cream butter, spices and sugars: blend with softened ice cream. Mix well.
  2. Pack into covered container and store in freezer.
  3. To serve: put a generous spoonful into mug. Add 2 ounces rum and mix well. Add boiling water to fill.
  4. Adjust ice cream mixture to taste. Serve immediately. Drink slowly!

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