Why You’ll Love This Recipe

I appreciate how simple this mix is to prepare, and I enjoy having a big batch stored so I can make an instant hot buttered rum without any fuss. I can also use the batter in several fun ways, whether I want a classic hot drink, a non-alcoholic version, or even a dessert topping. It’s rich, creamy, and perfectly spiced.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound unsalted butter
1 pound brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Directions

1. I gather all of my ingredients to make sure everything is ready.

2. I melt the butter in a large pot over medium heat. I blend in the brown sugar and confectioners’ sugar until smooth.

3. I remove the pot from the heat, then whisk in the softened ice cream, cinnamon, and nutmeg until everything is fully incorporated.

4. I pour the mixture into a plastic container, cover it, and store it in the freezer.

5. To make one serving of hot buttered rum, I combine 1 tablespoon of rum batter with 1 fluid ounce of rum in a coffee mug.

6. I fill the mug with boiling water, stir well, and sprinkle a little nutmeg on top if I feel like it.

Servings and Timing

This recipe makes 96 servings and yields about 6 cups of batter.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I like switching things up by using salted caramel ice cream instead of vanilla. Pumpkin spice works beautifully in place of the cinnamon and nutmeg when I want a more autumn-forward flavor. I also enjoy using the batter in non-alcoholic drinks like hot apple cider, milk, or coffee for a comforting treat.

Storage/Reheating

I store the finished batter in a freezer-safe, airtight container. It keeps well in the freezer for up to three months. There’s no reheating needed; I simply scoop out what I want and mix it with hot water when I’m ready to make a drink.

FAQs

How long does hot buttered rum batter last in the freezer?

I keep it for up to three months without any loss of quality.

Can I use salted butter instead of unsalted?

I prefer unsalted so I can control the flavor, but salted butter works if I reduce any added salty ingredients elsewhere.

Can I make this recipe dairy-free?

I can substitute dairy-free butter and ice cream, though the texture may be slightly different.

What type of rum works best?

I like using dark rum for deeper flavor, but light rum also works well if I want something smoother.

Can the batter be doubled or halved?

I can easily scale the recipe up or down depending on how much I want to make.

Should the ice cream be softened?

Yes, I soften it slightly so it blends smoothly into the warm mixture.

How do I prevent the sugars from crystallizing?

I make sure the butter fully melts and I stir the sugars until they’re completely dissolved.

Can I reheat the batter before using it?

I don’t need to; it melts instantly when mixed with hot water.

Can I serve this for holiday gatherings?

Absolutely. I love keeping a big batch ready so guests can make their own mugs throughout the night.

Conclusion

I enjoy how easy and comforting this hot buttered rum mix is to prepare and keep on hand. With its warm spices, rich texture, and versatile uses, it’s one of my favorite seasonal treats to share—or to make just for myself on a chilly evening.