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Hot Buttered Rum with Ice Cream

Jana Rae
Indulge in this Hot Buttered Rum with Ice Cream recipe for a creamy, spiced holiday drink. Perfect for gatherings, this cozy cocktail is easy to make and incredibly comforting!
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Prep Time 10 minutes
Chill time 2 hours
Total Time 2 hours 10 minutes
Course Drinks
Cuisine American
Servings 8 people
Calories 300 kcal

Equipment

  • Mixing bowl
  • Hand mixer or spoon
  • Sealed container for storing the base
  • Mugs for serving

Ingredients
  

For the Hot Buttered Rum Base:

  • ½ cup salted butter, softened
  • ½ cup powdered sugar
  • ½ cup packed brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp grated or ground nutmeg (plus more for garnishing)
  • 1 cup vanilla ice cream, softened

For Each Serving:

  • 2 tbsp hot buttered rum base
  • 1 ½ oz amber or clear rum
  • ¾ cup boiling water
  • Optional: Cinnamon sticks for garnish

Instructions
 

  • Prepare the Hot Buttered Rum Base:
    In a medium bowl, cream together the softened butter, powdered sugar, brown sugar, cinnamon, and nutmeg until smooth.Add the softened vanilla ice cream and mix until well combined. Transfer to a sealed container and freeze for at least 2 hours or until firm.
  • Assemble the Drink:
    In a mug, add 2 tablespoons of the frozen hot buttered rum mix. Pour in 1 1/2 ounces of rum and 3/4 cup of boiling water. Stir until the mix dissolves completely.
  • Garnish and Serve:
    Sprinkle a dash of nutmeg on top and add a cinnamon stick for garnish, if desired. Serve immediately and enjoy!

Notes

Notes and Tips

  • Make sure the ice cream is softened for easier mixing.
  • Freeze the buttered rum mix in smaller portions for convenience.
  • Adjust the amount of rum based on personal preference.