Ingredients for Celtic Homemade Hot Buttered Rum
- 1 cup (2 sticks) unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup powdered sugar
- 1 teaspoon ground nutmeg
- Ground Cinnamon
- Vanilla Ice Cream
- Dark rum (amount varies by serving - see instructions)
- 1/2 cup boiling water per serving
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How to Make Celtic Homemade Hot Buttered Rum
- In a small bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup packed brown sugar, 1/4 cup powdered sugar, 1 teaspoon ground nutmeg, and 1 teaspoon ground cinnamon until light and fluffy.
- Gently beat in 1 cup softened vanilla ice cream until well combined.
- Pour the ice cream mixture into a freezer-safe container, seal tightly, and freeze for at least 4 hours, or preferably overnight.
- When ready to serve, scoop about 1/3 cup of the frozen butter mixture into individual heatproof mugs.
- Add 1 jigger (1.5 oz) of dark rum and 1/2 cup of freshly boiled water to each mug.
- Stir well until the butter mixture is melted and the drink is thoroughly combined.
- Top with whipped cream, if desired.
- **Variation (Hot Spiced Rum):** In a heatproof mug, combine 2 jiggers (3 oz) dark rum, a twist of lemon peel, and a cinnamon stick. Fill with freshly boiled hard cider, add a pat (1 tablespoon) of butter, and stir with the cinnamon stick until the butter melts.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
109g
Fat
56g
Carbs
9g
