This is THE batter to use for absolutely delicious and buttery Hot Buttered Rum recipes!
Ingredients:
For the Batter
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Butter – 225 gr
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Brown Sugar – 225 gr
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Powdered Sugar – 225 gr
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Vanilla Ice Cream – 298 gr
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Ground Cinnamon – 1 tablespoon
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Ground Nutmeg – 1 teaspoon
For the cocktail
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Rum – 30 ml
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Hot Buttered Rum Batter – 1 tablespoon
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Nutmeg – a pinch
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Boiling Water – it depends on the size of your mug (not more than 200 ml though)
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Cinnamon Sticks – one for each cocktail (to garnish)
Instructions:
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Melt butter in a large pot over medium heat.
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Blend in brown sugar and confectioners’ sugar.
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Once your sugar is completely melted, remove from heat, and whisk in the ice cream, cinnamon, and nutmeg.
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Pour mixture into a plastic container, seal, and freeze.
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In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 30 ml of rum, then fill the cup with boiling water. Stir, and sprinkle top of drink with nutmeg. Garnish with the cinnamon stick.
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Prep time: 40 min
Total time for preparing hot buttered rum recipe: 24 h (for solid freeze)
Notes:
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If you want to store your Hot Buttered Rum Batter, you can keep it in your freezer for up to 3 months.
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This amount of Hot Buttered Rum Batter should serve about 50 portions.
- You can see this recipe being prepared in the video below!
[embedyt] https://www.youtube.com/watch?v=qH1vCQ6IlD4[/embedyt]
Tip: You can use the cinnamon stick to stir your drink and the flavor will be enhanced even more!
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Enjoy! 🙂