Friday, November 18, 2011

Ginger Buttered Rum

There are few things more relaxing than a cup of hot buttered rum on a cold winter day.

Hot buttered rum mix is really easy to make, keeps in the fridge, and is especially delicious when homemade. It's a cinch to make in large batches for holiday gifts at the office or for friends and neighbors. Just multiply the batch (it's almost impossible to ruin even if you tinker with the recipe) pour it into jars, stick on a cute little label and cut a round of fabric to screw under the band. They will love it!

This drink is also a big hit when made sans rum for the kids or non-drinkers.

This recipe is a basic hot buttered rum mix with a kick of ginger and a hint of spice. Mine tastes of gingerbread and I love it, but feel free to play with spices! Or use none. Either way, it'll warm you from the inside out!

Gingered Buttered Rum Mix
will fill 4 pint sized jars

Melt all together into a pot over medium heat:
1 pound white sugar
1 pound brown sugar
1 pound butter
1 to 1.5 tablespoons vanilla
2 or 3 inch peeled section of fresh ginger, grated fine
2 teaspoons cinnamon
1/8 teaspoon fresh nutmeg

Scoop 1 quart of softened vanilla ice cream into a bowl.

Once the butter is melted, whisk the sugar and butter together as it boils gently until it's really smooth. Immediately add this to the ice cream and beat with an electric mixer on medium-high until it lightens in color and is very smooth, 5-10 minutes.

Keeps for 2 weeks in the fridge or 3 months in the freezer but it won't last that long!

To mix the drink:
Fill a mug one-quarter(or up to one-third) full with the butter mix. Add one shot of rum and fill the remaining with nearly boiling water. Or forgo the rum and serve it in place of warm eggnog. Stir well and enjoy hot!


  1. Great drink, Hannah. Thanks for linking it in. Have a super week.

  2. Visiting from Carole's Chatter. What a great idea to use ginger in buttered rum!


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