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Prep time
20 minutes
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Cook time
5 minutes
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Serves
8
Author Notes
Few drinks feel more festive than (frozen!) hot buttered rum, best if enjoyed fireside. It may seem like a contradiction to call something frozen and hot, but hear me out: This frosty twist on a classic winter beverage has all the same flavor notes as the original, only it doubles as a boozy, adults-only slushie that’s perfect for dessert. While hot buttered rum recipes can vary, they always call for butter, sweetener, spices, and of course, rum. I like to use Goslings Black Seal Rum, which adds rich flavors of butterscotch, vanilla, and fruitcake that complement the cinnamon and brown sugar in the drink. For this recipe I’ve also added softened ice cream—it acts almost like a crème anglaise, making the finished product extra creamy. If you’re looking to make it even more special, add a dollop of whipped cream on top. —Alexis deBoschnek
Test Kitchen Notes
For more rum-filled recipes, check out Spirit of the Season.
This recipe is shared in partnership with Goslings Rum. —The Editors
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Ingredients
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1 cup
vanilla ice cream
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8 tablespoons
(½ cup) unsalted butter
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1/2 cup
confectioners’ sugar
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1/2 cup
dark brown sugar
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1/2 teaspoon
ground cinnamon
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Pinch of kosher salt
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1 1/4 cups
Goslings Black Seal Rum
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8 cups
ice
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Grated nutmeg, for serving
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Whipped cream, for serving (optional)
Directions
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Remove vanilla ice cream from freezer to allow it to soften a bit before scooping.
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Add the butter to a medium saucepan over medium high heat. Once butter is melted, add the confectioners’ sugar, dark brown sugar, cinnamon, and a pinch of salt and stir to combine. Add the ice cream and stir until smooth, then remove from heat. Let the mixture cool to room temperature, about 15 minutes.
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Transfer the butter mixture to a blender along with Goslings Black Seal Rum and ice. Blend on high until the ice has crushed and the consistency is that of a slushie.
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Divide the frozen hot buttered rum between glasses and top with grated nutmeg and (optional) whipped cream.
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