I love Spanish coffee, hot chocolate with a few splashes of peppermint Schnapps, Irish cream instead of milk in coffee and spiked cider.
Of all of the toddies out there, hot buttered rum is far and away my favorite. My grandmother (whom we affectionately call Muffin) makes the batter every year around the holidays. As a child I would steal spoonfuls of it from the freezer when no one was looking. It is basically vanilla ice cream, sugars and butter whipped into a paste. It is delicious and hurts your teeth.
It is a little early yet for Muffin's hot buttered rum so I made a fall-ish version of her classic Christmastime drink.
Ingredients assemble! You just need a stick of butter, some powdered sugar, half a quart of pumpkin ice cream and spices (you will also need some brown sugar as this recipe clearly is lacking in sweeteners. It is unpictured because I am human and initially forgot it... if you need closure and a full picture of ingredients, imagine a ramekin holding rounded scoop of grainy brown sugar placed strategically above the butter stick.)
The spices are the usual suspects found in pumpkin pie.
Combine all the ingredients in a large pot and warm over low heat. You just want to warm the mixture enough so that it is smooth and all the ingredients are incorporated.
The batter gets poured into Tupperware and is stored in the freezer until cocktail hour.
Drop a few heaping spoonfuls of the batter (straight from the freezer) into a glass. Add rum and top off with boiling water.
A sprinkle of nutmeg finishes this pumpkin pie in a glass. Cheers!
(makes about 20 servings)
1/2 qt pumpkin ice cream
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon each cloves and ginger
1/2 c brown sugar
1/2 c confectioners sugar
1 stick (1/2 c) butter
- - -
1. Make batter by melting butter in a large sauce pan; add sugars and spices; once sugar dissolves, add ice cream mixing until batter is smooth
2. Pour batter into a Tupperware container and place in the freezer until you are ready to prepare the cocktail
3. Bring water to a boil
4. In each much, drop a few heaping spoonfuls of the batter; add rum to taste and stir to combine
5. Pour hot water (4-6 ounces depending on the desired strength) over rum mixture and garnish with nutmeg to serve.