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!
Hot Buttered Rum Recipe
Via Parallel 38
Hot Buttered Rum
A delicious homemade recipe as made at Parallel 38
- 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
Directions for Butter Batter
- Crush nutmeg pods with a towel and mallet.
- Place crushed nutmeg, allspice and cinnamon into a spice grinder and grind into a coarse powder.
- Heat a sauté pan over medium heat and evenly distribute the coarse spice mixture, tossing for 20 seconds or until smoke appears.
- Remove from heat and continue to toss to cool.
- Repeat this process 3 times.
- Add heavy cream, ice cream, ginger and cayenne to the toasted spice pan.
- Bring the mixture to a boil then stir in the sugar and salt.
- Reduce heat to medium-low and immediately stir in the butter cubes 2 to 3 at a time.
- Wait to add next round of butter until previous batch has dissolved.
- When the butter has all dissolved remove the mixture from the heat.
- If you are going to use all the batter now; the batter is ready to use.
- 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.
- Place in the refrigerator for up to a week.
Directions for the Cocktail
- In a mug combine 2 oz. of dark rum, the Butter Batter and boiling water.
- Stir and serve immediately with a spoon.
- 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.