Grammy's Recipe Book Drinks
Hot Buttered Rum
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
Hot Buttered Rum
- Phyllis Caramanica
1/2 lb softened butter
1/2 lb light brown sugar 1 & 1/2 cup
1/2 lb confectioners sugar = 1 1/2 & 1/4 c.
1 tsp. cinnamon
1/2 tsp. nutmeg
1 pint high quality vanilla ice
cream
cinnamon stick for each mug
Combine butter, sugar, & spices.
Beat till fluffy. Add softened
ice cream & blend. Keep in
freezer.
To serve: 3 tbsp. of mixture
into each mug. 1/2 - 1 jigger
light rum. Fill with boiling
water.
- Phyllis Caramanica
1/2 lb softened butter
1/2 lb light brown sugar 1 & 1/2 cup
1/2 lb confectioners sugar = 1 1/2 & 1/4 c.
1 tsp. cinnamon
1/2 tsp. nutmeg
1 pint high quality vanilla ice
cream
cinnamon stick for each mug
Combine butter, sugar, & spices.
Beat till fluffy. Add softened
ice cream & blend. Keep in
freezer.
To serve: 3 tbsp. of mixture
into each mug. 1/2 - 1 jigger
light rum. Fill with boiling
water.
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
Batter (keeps in the freezer)
- ½ pound (2 sticks) softened butter
- ½ pound light brown sugar
- ½ pound confectioners’ sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 pint high-quality vanilla ice cream, softened
For each mug
- ½ to 1 jigger light rum
- Boiling water
- A cinnamon stick
Method
- Combine the butter, sugars and spices and beat till fluffy.
- Add the softened ice cream and blend. Keep in the freezer.
- To serve: put 3 tablespoons of the mixture into each mug, add ½ to 1 jigger of light rum, and fill with boiling water. Add a cinnamon stick.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
Batter (about 24 mugs; keeps 3 months frozen)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup confectioners’ sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, freshly grated if you have it
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 pint good vanilla ice cream, softened
For each mug
- 3 tablespoons batter
- 1½ ounces dark or spiced rum
- ¾ cup boiling water
- Cinnamon stick
Method
- Beat the butter, both sugars, spices and salt until light and fluffy, about 3 minutes.
- Beat in the softened ice cream until smooth.
- Pack into a freezer container and freeze. It stays soft enough to scoop straight from the freezer.
- For each mug: add 3 tablespoons of batter and the rum, pour in boiling water, and stir with a cinnamon stick until melted.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Alcohol-free
Skip the rum and use hot apple cider instead of water. The kids can have it too.
In coffee
A spoonful of batter melted into hot coffee is a Christmas-morning treat.
Bourbon
Swap the rum for bourbon and add a strip of orange peel.
Gift tubs
Freeze in small deli containers with the instructions on the lid.