Hot Buttered Rum is a soul warming winter cocktail! Rich and buttery, this delicious batter with butter, sugar, ice cream, nutmeg, and cinnamon is a classic American drink.
In the bowl of a stand mixer (or use a hand mixer), whip butter, sugars and spices together until creamy and light, scraping down sides occasionally, about 2-3 minutes.
Add softened ice cream and blend until smooth (though there might be some chunks), scrape sides and bottom and mix until smooth. Place batter in container with lid and freeze.
Freeze batter up to 3 months (probably fine longer).
ASSEMBLE HOT BUTTERED RUM
Boil water. Place tablespoon of butter batter into heat safe mug. Pour in dark rum and top off with hot water. If desired, top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
Try using hot cider and if non-alcoholic version is desired, omit rum and make with hot cider.