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Nutrition Facts
Serving Size 1 (73g) Recipe makes 24 servings
Calories 296
Calories from Fat 190		(64%)
Amount Per Serving		%DV
	Total Fat 21.2g	32%
	Saturated Fat 13.4g	67%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 138mg		5%
Potassium 126mg		3%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 0.1g	0%
	Sugars 25.6g
Protein 1.4g		2%
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Hot Buttered Rum Batter Mix

Recipe #323930 | 15 min | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: NorthwestGal
Sep 8, 2008

This is such an old recipe that has been in my family for so long that I cannot remember its history. So many of our family recipes come from my grandparents who, during World War II, had to cook and bake without certain ingredients that were often rationed during wartime. It seems to me that this might be one of those recipes. The mix produces a very rich and tasty batter that you can keep in your refrigerator and take out on those cold winter evenings when you want a creamy Hot Buttered Rum drink to take away the chill after spending a cold day playing or working in the snow. It's great mix to use for a holiday party or any large gathering during the winter when hot beverages are appreciated. And what's better than the classic Hot Buttered Rum !!

SERVES 24 , 1 1/2 quarts (change servings and units)

Ingredients

1 quart French vanilla ice cream
1 lb light brown sugar
1 lb butter
1 teaspoon nutmeg
1 teaspoon cinnamon

Directions

1
Place the ice cream, sugar, and butter in a large saucepan and cook over on low heat, stirring frequently, until the butter is melted and mixture is creamy and well blended.
2
Remove pan from heat; add cinnamon and nutmeg, and stir well. Let mixture cool.
3
Place the cooled batter in an airtight container and store in the refrigerator until ready to serve (or it can be kept in the freezer for up to 1 month).
4
To make a Hot Buttered Rum drink, place 2 tablespoons of the batter in a hot beverage mug. Add a shot of rum or brandy and 1 cup of boiling water; stir to blend all ingredients. Top with a pinch of nutmeg.

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Featured Reviews for This Recipe

From: Baby Kato

On Sep 30, 2008

This was lovely NWG. It made a wonderfully smooth drink. It was hot, creamy, silky, subtley spiced and very warming. I loved the flavor. I used a dark rum and garnished with a cinnamon stick for stirring. Thanks so much for sharing.

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