kruizing with kikukat

Monday, January 9, 2012

Hot Buttered Rum

Butter Rum was my favorite Lifesaver flavor.  When I was in college I learned about a drink called Hot Buttered Rum.  It was served at one of the ski resorts I went to when I tried downhill skiing for the first time.  As D2 would say of my skiing, "epic fail".  But ever since then, I've been ono for hot buttered rum.

I tried a bunch of recipes over the years (its been many moons since my first ski resort visit).  Many of my early trials weren't sweet enough.  Some had a chunk of buttter floating on top.  Later, I experimented with recipes using a batter made with sugars, spices, vanilla ice cream and butter.  This is the formula which worked best for me.  A kitchen scale is helpful to measure the sugars correctly.  Feel free to vary the spice amounts to suit your preference.  I am not a big fan of nutmeg. . .blame it on a gnarly malasada experience.  Teachable moment:  Malasadas should be made by Portuguese people, not Filipino people.  However, I don't think nutmeg should be left out. The taste didn't seem complete with just cinnamon. (added 1/9/12, 6:23 pm:  I'm speaking specifically of the hot buttered rum batter. . . there is absolutely NO place for nutmeg and cinnamon anywhere in malasadas!)

click on recipe title for printable recipe
Hot Buttered Rum

     1 block butter, melted
     4 oz brown sugar
     2 oz powdered sugar
     1 c vanilla ice cream, softened
     1/4 tsp cinnamon
     pinch of nutmeg
Blend all ingredients using an electric mixer or hand blender.  Pour into a container and freeze (will not get solid).  To serve, place 2 tbsp of mix in a cup.  Add a jigger of rum.  Fill cup with boiling water.  Stir and serve.

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