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Hot Buttered Rum

  • Author: What Steve Eats
  • Prep Time: 15
  • Total Time: 15
  • Yield: 24 servings 1x


This warm and cozy hot buttered rum is just what you need on a cold winter's night. Made with rum, butter, spices, and ice cream.



For the batter:

  • 2 sticks of butter, room temperature
  • 1/2 pound of brown sugar
  • 3 teaspoons cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon ground cloves
  • 1 pint of vanilla ice cream, softened

For one serving:

  • 2 tablespoons batter
  • 1 1/2 ounces dark rum
  • hot water or hot apple cider
  • whipped cream (optional)
  • grated nutmeg (optional)


Prepare the batter. Mix all the batter ingredients aside from the ice cream together in a bowl until smooth. A mixer makes it easy, especially if your butter isn't completely soft. But you can do it fine by hand, too. Then stir in the ice cream.

Transfer the batter to a container and put it in the freezer until needed.

To make a drink, in a glass, combine the batter, rum, and hot water or cider. Use a small whisk or fork to mix until no lumps remain. Top with whipped cream and grated nutmeg and serve.

The batter should keep for three months or more. 

  • Category: Drinks
  • Cuisine: American

Keywords: rum, butter, ice cream, cinnamon, nutmeg, cloves, cardamom