Hot Buttered Rum Recipe

Fall is here, which means it’s a great opportunity to swap out those refreshingly fruity mixed drinks for something warm and comforting! For the second season Parallel 38 in Charlottesville, VA, is serving up a Hot Buttered Rum that visitors have been daydreaming about after they initially tested their first taste a year ago.

Made by culinary expert/proprietor Justin Ross, the smooth creation is overflowing with fall notes of cinnamon, nutmeg, ginger and allspice. With additions of vanilla frozen yogurt, chestnut sugar and butter, this is a perfect ending to a savory supper. (numerous visitors pick the Hot Buttered Rum in lieu of a sweet course.)

If you can’t make it out to Parallel 38, you can try to recreate the recipe at home!

Happy cooking! 

 

Hot Buttered Rum Recipe

Via Parallel 38

 

Hot Buttered Rum Recipe via Parallel 38

 

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Hot Buttered Rum

Hot Buttered Rum Recipe via Parallel 38

A delicious homemade recipe as made at Parallel 38

  • Author: Parallel 38

Ingredients

Scale
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Cayenne
  • 2 Tablespoons Allspice Berries
  • 1 Quart Vanilla Ice Cream (Softened)
  • 3⁄4 Cup Confectioner’s Sugar
  • 3⁄4 Cup Brown Sugar (firmly packed)
  • 1 Pound Unsalted Butter (cut into small pieces; 8 – 10)
  • Dark Rum
  • Boiling Water

Instructions

Directions for Butter Batter

  1. Crush nutmeg pods with a towel and mallet.
  2. Place crushed nutmeg, allspice and cinnamon into a spice grinder and grind into a coarse powder.
  3. Heat a sauté pan over medium heat and evenly distribute the coarse spice mixture, tossing for 20 seconds or until smoke appears.
  4. Remove from heat and continue to toss to cool.
  5. Repeat this process 3 times.
  6. Add heavy cream, ice cream, ginger and cayenne to the toasted spice pan.
  7. Bring the mixture to a boil then stir in the sugar and salt.
  8. Reduce heat to medium-low and immediately stir in the butter cubes 2 to 3 at a time.
  9. Wait to add next round of butter until previous batch has dissolved.
  10. When the butter has all dissolved remove the mixture from the heat.
  11. If you are going to use all the batter now; the batter is ready to use.
  12. If you want to save some of the batter for later use, place the batter in a bowl and set over a larger bowl of ice and stir occasionally until the batter reaches room temperature.
  13. Place in the refrigerator for up to a week.

Directions for the Cocktail

  1. In a mug combine 2 oz. of dark rum, the Butter Batter and boiling water.
  2. Stir and serve immediately with a spoon.

Notes

  • P38’s Hot Buttered Rum can be frozen and served at a later date.
  • Once the batter reaches room temperature, pour the batter into silicone ice cube trays or measure out 3-ounce quantities & store in individual freezer bags. To serve, place 3 batter cubes or 3 ounces of batter with an equal amount of water in a saucepan over medium-high heat. When the mixture boils, pour in into a coffee mug, add the rum and stir.

 

 

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