I burnt the hell out of my hand photographing this delectable Hot Buttered Amaretto. This is probably public knowledge, but copper mugs aren’t the most conducive to handling hot liquids.
Now I know.
I happen to love hot buttered rum. In fact, where warm alcoholic drinks are concerned, it’s probably my very favorite. Or at least it was up until 2.5 days ago when I added amaretto to the mix and then made a promise to myself to never again imbibe in a hot buttered rum with just rum in it.
The amaretto makes it. Just trust me on this.
This recipe is really two parts. One is for the freezer-friendly hot butter rum batter. It takes about 10 minutes to throw together and makes a ton. Then it just hangs out in the freezer, all ready to jump in and lend itself to warm holiday beverages.
For the second part of the recipe, the beverage assembly, a couple of notes:
- If you don’t like almond flavoring, just sub in additional dark rum.
- For a virgin hot buttered rum, just leave out the alcohol altogether. It’s still tasty, but in a very different way.
- Enjoy responsibly!
- 2 sticks (1 cup) salted butter
- 1 cup packed brown sugar
- 1 cup powdered sugar
- 1 pint vanilla ice-cream, softened
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons hot buttered batter
- 1 ounce amaretto liqueur
- ½ ounce dark rum
- 8 ounces boiling water
- nutmeg, for garnish
- In a heavy bottomed pan over medium heat, melt the butter. Once melted, add the sugars and stir to combine. Once incorporated, add the ice cream, cinnamon, and nutmeg, whisking to combine. Remove from heat, let cool, and store in an airtight contained in the freezer. It'll stay good a for a few months.
- To assemble, measure two tablespoons of batter into a mug. Add the amaretto, rum, and boiling water, stirring to combine. Top with a little bit of freshly grated nutmeg.