Celtic Homemade Hot Buttered Rum

Total Time
1hr 5mins
Prep
5 mins
Cook
1 hr

"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.

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Ingredients

Nutrition

Directions

  1. In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
  2. Beat in the softened ice cream.
  3. Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
  4. When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
  5. Add 1 jigger of rum and 1/2 cup boiling water to each.
  6. Stir well and serve. Add whipped cream if you like.
  7. Variation: 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.
Most Helpful

4 5

I had no idea that buttered rum batter was so easy to make. This is a really good recipe for it and I look forward to trying the cider version!