Hot Buttered Rum | Midwest Living

Hot Buttered Rum

Hot Buttered Rum

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  • Makes: 35 servings
  • Start to Finish 15 mins

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  • 1 pint vanilla ice cream, softened
  • 2 sticks butter, softened
  • 1 cup powdered sugar
  • 1 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg


  1. In a medium bowl combine all ingredients. Beat with a mixer until smooth (you may have a few very small pieces of butter). Transfer to a freezer container and freeze until ready to use. Hot Buttered Rum base may be used right away or for up to 3 months.
  2. To serve, place 1 to 2 tablespoons of the base and 1 to 2 tablespoons of amber or clear rum in a coffee mug and top with boiling water. Stir until base is dissolved. Sprinkle with additional nutmeg, if desired, and add a cinnamon stick. Makes about 35 servings.


  • Hot buttered Coffee: For another hot beverage skip the rum and add hot brewed coffee instead of the water.

Nutrition Facts

(Hot Buttered Rum)

Servings Per Recipe 35, Monounsaturated fat (g) 3, sat. fat (g) 4, carb. (g) 11, vit. A (IU) 243, iron (mg) 0, chol. (mg) 23, Riboflavin (mg) 0, Fat, total (g) 7, sugar (g) 11, sodium (mg) 47, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 107, calcium (mg) 20, Potassium (mg) 39

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