Hot buttered rum with vanilla ice cream

Essentially a toddy, a drink made with hot water and sugar, hot buttered rum is a cold-weather drink often associated with the Christmas holidays. Very aromatic with the addition of grated nutmeg and cinnamon, the drink must be served as soon as it is mixed to prevent the butter from hardening as drink cools.


This version includes vanilla ice cream among the ingredients for a richer and creamier drink. Speedy used our homemade vanilla ice cream but you can opt for store-bought.

Makes two glasses of hot buttered rum.


1/2 c. of white sugar
1/2 c. of brown sugar
1/2 c. of butter
1 c. of vanilla ice cream, softened so that it is stirrable
2 oz. of dark rum
grated cinnamon
grated nutmeg

Heat the butter and sugars in pan, stirring, just until the butter is melted.

Place the ice cream in a large mixing bowl; add the butter and sugar mixture. Whip until blended. Store in the fridge until needed.

To assemble the drink, half fill each glass with the butter-ice cream mixture. Add an ounce of dark rum per glass. Pour in enough hot water to fill the glasses. Stir. Sprinkle with grated cinnamon and nutmeg. Serve at once.

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