1/1 Photo of Celtic Homemade Hot Buttered Rum
1 hr 5 mins
"What butter and whiskey won't cure there's no cure for." (Scottish Proverb). Yet another recipe from my favourite book, Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Yule, Esbat celebrations.
My Private Note
Units: US | Metric
- 1In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
- 2Beat in the softened ice cream.
- 3Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
- 4When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
- 5Add 1 jigger of rum and 1/2 cup boiling water to each.
- 6Stir well and serve. Add whipped cream if you like.
- 7Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.
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Nutritional Facts for Celtic Homemade Hot Buttered Rum
Serving Size: 1 (79 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 368.1
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 11.2 g
- Cholesterol 50.3 mg
- Sodium 158.3 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 0.3 g
- Sugars 27.4 g
- Protein 0.9 g