I made my Hot Buttered Rum Batter this weekend, in preparation for a trip to Whistler later this week. Now, we are actually going up for Cornucopia – a big wine and food event that’s been going on for 10 years now. However, the lifts on Blackcomb opened this weekend so it looks like we’ll be able to get a little skiing in, too! That’s a real (and unexpected) bonus!
Our ski resorts here in Washington are starting to open, too. Everyone is hoping to make up for last year when we, for all intents and purposes, had no snow what-so-ever!
But back to the batter. I’ve been making this batter since the late-80s and it’s been a winner every year. Friends anticipate it! I make a batch at the beginning of the winter and it will normally last me until spring. This makes a really rich drink, although you can control just how rich by varying the amount of batter you use. I’ve found that premium ice cream does not work as well as basic ice cream. And, when you are making this, remember that most ice cream comes in a half-gallon container so you only want to use one half of a carton. I forgot that one year. I realized as I was finishing it that something didn’t look right and so was able to add a second round of all the rest of the ingredients but I had a HUGE amount of batter for the year! :-)
Hot Buttered Rum
1 qt vanilla ice cream, softened (let it get almost liquidy)
1 lb. soft butter
1 lb. brown sugar
1 lb.powdered sugar
2 tsp ground nutmeg
2 tsp ground cinnamon
Cream butter, sugars and spices. When they are thoroughly blended mix in the ice cream.
Store in freezer until ready to use.
To make drinks
Put a generous tablespoon of batter into a mug.
Add a shot of rum. (I prefer a golden rum.)
Mush it around until the batter is soft.
Add boiling water to fill cup.
Sprinkle a little nutmeg on the top.
You can use different types of alcohol, for instance whiskey is also good.