Best Hot Buttered Rum Batter Recipes

HOLIDAY HOT BUTTERED RUM BATTER

Steps:

• Combine butter, maple syrup, pumpkin pie spice, rum extract, and cinnamon in a small bowl. Blend with a wooden spoon or electric mixer until thoroughly mixed and smooth. Cover with plastic wrap and refrigerate, 8 hours to overnight.

HOT BUTTERED RUM BATTER MIX DRINK

Steps:

• Place the ice cream, sugar, and butter in a large saucepan and cook over on low heat, stirring frequently, until the butter is melted and mixture is creamy and well blended.
• Remove pan from heat; add cinnamon and nutmeg, and stir well. Let mixture cool.
• Place the cooled batter in an airtight container and store in the refrigerator until ready to serve (or it can be kept in the freezer for up to 1 month).
• To make a Hot Buttered Rum drink, place 2 tablespoons of the batter in a hot beverage mug. Add a shot of rum or brandy and 1 cup of boiling water; stir to blend all ingredients. Top with a pinch of nutmeg.

TRADER VICK'S HOT BUTTERED RUM BATTER

Steps:

• 1. Put brown sugar in bowl.
• 2. Add butter and blend well.
• 3. Add nutmeg, cinnamon, cloves and salt and blend well.
• 4. Place in an air tight container and keep in refrigerator or freezer.
• 5. HOW TO MAKE A HOT BUTTERED RUM: Preheat mug with boiling water. Drain and add 1 heaping teaspoon of Rum Batter (will melt a bit). I usually use more batter. It's a preference thing! Add 1.5 oz. Rum Fill mug with HOT water. Traditionally one would hit the drink with a hot poker (they use a large metal swizzle stick heated up. It makes for a nice show at a bar...and a nice sizzle.) Garnish with an 8" stick of cinnamon. Optional but will add much more cinnamon flavor? Enjoy but please drink responsibly by never drinking and driving!!

HOT BUTTERED RUM BATTER (WITH AND WITHOUT ALCOHOL)

Steps:

• Melt butter and add spices.
• Add brown sugar and mix.
• Add eggs and mix well.
• Beat for 20 to 30 minutes.
• You are only adding the rum or the extract to the mugs not to the mix.
• Store in refrigerator.
• To Mix and enjoy:.
• For Each Mug add:.
• 1 Shot good quality Rum OR use 2 teaspoons rum extract.
• 1 Heaping TBPS. batter mix or more if you like.
• Fill with hot water and mix well.
• Keeps very well in the freezer. Just thaw before use.
• I use large mugs and 2 heaping spoonfuls.

HOT BUTTERED RUM BATTER MIX

Steps:

• Place Brown Sugar in a medium size mixing bowl.
• Melt butter in a microwave safe bowl, and add the spices and mix well.
• Pour the butter and spice mixture over the Brown Sugar and add the eggs and mix until smooth. (Aprox. 15 mins).
• Once mixed, store in refrigerator in a large jar.
• To Serve: 1 heaping Tbsp Batter Mix, 1 1/2 jigger Rum in a Mug, fill with Hot Water and stir with cinnamon stick.

HOT BUTTERED RUM BATTER

Steps:

• Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup.

HOT BUTTERED RUM BATTER

Steps:

• Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
• In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.

HOT BUTTERED RUM BATTER

Steps:

• In large mixer bowl, mix butter, sugars, cinnamon and nutmeg until crumbly.
• To mix drinks----------.
• Put two heaping Tablespoons in 8oz cup.
• Add a jigger of rum and 2 Tbs coffee creamer.
• Fill cup with hot water.

HOT BUTTERED RUM W/ BRANDY, BATTER

Steps:

• Mix all ingredients in a large pot, except liquors.
• Heat very slowly, stirring until mixture.
• is like thin cake batter.
• Remove from heat; cool.
• Cover and freeze.
• When.
• ready to serve, put 2 well rounded tablespoons of the frozen mixture in a mug.
• Add rum and brandy.
• Fill remainder of cup with hot water and stir to melt frozen mixture.
• Serve with a dollop of whipped cream and sprinkle with nutmeg.

HOT BUTTERED RUM BATTER

Steps:

• This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 100 servings. 1. Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. 2. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg

HOT BUTTERED WHISKEY (OR RUM) BATTER

Steps:

• Melt butter and sugar until you have a syrup-like consistency.
• Stir in softened ice cream.
• Stir until creamy and smooth.
• Freeze.
• To serve, put 1 oz. of whiskey in cup, add 2 heaping tablespoons of batter, top off with boiling water, and stir to combine.
• Enjoy!

HOT BUTTERED RUM BATTER

Steps:

• In a small mixer bowl, cream butter until fluffy. Gradually add brown sugar, then honey and spices beat well. Spoon into a covered container. Store in refrigerator up to 1 month.To use: Bring batter to room temperature. Place 1/4 cup of batter in a warm 10-ounce mug pour about 1/2 cup boiling water into mug and stir to dissolve batter. Add 1 1/2 ounces (3 tablespoons) dark rum and fill with boiling water stir. Add optional whole cloves (3 to 4) or a sprinkling of nutmeg. Sweeten to taste. Stir with a cinnamon stick.Packaging Suggestions: Spoon the batter into a covered peanut butter jar or crock. Decorate the jar lid with a large Christmas sticker or glue on a design cut from some gift wrap. Tie a ribbon around the lid and attach a recipe card with directions for use. Or include a bottle of dark rum and packages of individual spices along with the batter in a basket, individualized Christmas stocking or decorative gift bag.