Hot Buttered Rum

[Wawannabe]

Having one as a night cap tonight. Harvey’s Butter Rum Batter. Made in WA!
Do you have a favorite recipe?

I tried my very first one at Thanksgiving but it was a powdered mix at a bar so I had to look up how to make.

I used homemade vanilla ice cream with brown and powdered sugars and cinnamon.
Mixed these and some butter in a mug and filled with hot water - leave room for the rum! This is my favorite as it is very creamy from the ice cream. Keep a stir stick or spoon nearby as it seperates easy.

[More_Cowbell]

1. I found this a while ago but there are so many variations...

My mother was trying to find it on the internet and she remembered that the person who shared the recipe was named Kevin. I THINK this is it, but as usual, people have posted a lot of variations and I was kind of paralyzed as to which one to follow! So I ended up not making it for Christmas, but I am determined to try for New Year's. It sounds like what you used.

https://www.allrecipes.com/recipe/9243/hot-buttered-rum-mix/

The "I didn't have this, so I tried this...." in some of the feedback reminded me of my favorite recipe ever, for ice cubes on old food.com (now called genius kitchen)

https://www.geniuskitchen.com/recipe/ice-cubes-420398#activity-feed

Putting them in order by "most popular" is best. I love this because it's exactly what the old food.com posters always used to do, substituting like crazy and then complaining about the result, or complaining about the recipe leaving out critical steps, or raving and saying that the recipe's going into their rotation.

[RainCaster]

2. I use the OP recipe with a little nutmeg

[DinahMoeHum]

3. I make my own hot buttered rum batter. . .

1 stick butter, softened
1 lb brown sugar
various spices (cinnamon, nutmeg, allspice, cloves, etc)
pinch of salt

Cream them together, then store in fridge until needed.

Use a spoonful when making your drink. You can also use this for HBR Cow (milk) or HBR cider (apple cider)

The batter can also be used as a spread on toast, or cooked with heavy cream to make a toffee sauce.