Wednesday, December 12, 2007

Hot Buttered Rum - Cream Style

Photo from the food network)
At least 20 years ago I was wanting a hot drink to serve when we went up to our local mountains for Thanksgiving, to a cabin we had rented for the weekend. I had enjoyed hot buttered rum, although it seemed like the butter floated on top (which I didn't like since that got sipped first). I guess I found it "wanting." So, as I was glancing through an issue of Bon Appetit (don't know the date), this recipe popped up.
This is hot buttered rum, but it's taken to a different dimension altogether. Maybe when I read the ingredient list in the recipe I was a bit dumbfounded that this would be anything like hot buttered rum. Mixing ice cream with brown and white sugar and butter? What is this?
Well, what I'll tell you is this mixture just WORKS. The mix can be made ahead and just refrigerated. And this keeps for absolutely months. Amazing, but true. Even without any alcohol in it, it's just dandy for a long time. It would also make a lovely gift for friends, or to take to someone's home if you're celebrating there. According to the recipe, it originated at a Montana ski resort in Big Sky. You scoop some of this mixture into a mug and pour in some rum and hot water. Done. I may yet make it this year, but I don't have a photo of it. However, I wanted to post it for the holidays, since it makes such a delicious Christmas seasonal beverage.

This drink is just scrumptious - soothing on a cold day, and particularly festive around the holidays. My only caveat is: It's very filling, so don't plan a heavy meal to follow. If you'd like a little toddy before dinner, this makes a lovely one. And I never add the whipped cream. It doesn't need it.

If the mixture isn't hot enough, warm the mug with the cream mixture and rum in the microwave briefly before adding the hot water.

Big Sky Hot Buttered Rum
Recipe: Bon Appetit Magazine
Servings: 16
2 cups vanilla ice cream
1 1/3 cups powdered sugar
1 1/3 cups brown sugar -- firmly packed
1 cup butter
18 tablespoons dark rum
3 cups hot water
1/2 cup whipping cream fresh grated nutmeg
1. For batter: Combine ice cream, sugars and butter in medium saucepan. Melt over low heat, stirring occasionally. Cool and store in airtight container until ready to use. Will keep in the refrigerator for months.
2. For each serving, pour boiling water into coffee mugs to heat the mug. Pour out water. To each mug add 3 tablespoons of batter. Add 3 tablespoons of rum to each mug, then add about 1/2 cup of boiling water. Stir to dissolve batter. Top with a dollop of whipped cream, sprinkle with nutmeg and serve.
Per Serving: 281 Calories; 16g Fat (57.6% calories from fat); 1g Protein; 26g Carbohydrate; 0g Dietary Fiber; 48mg Cholesterol; 139mg Sodium. Exchanges: 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.
To print a PDF recipe, click title at top.

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