Hot Buttered Rum

This warm buttered rum is perfect for party and can be ready in just 15 minutes. MORE+ LESS-

By Betty Crocker Kitchens

December 5, 2010

Hot Buttered Rum Batter:

cup butter or margarine, softened

cup plus 2 tablespoons packed brown sugar

cup whipping (heavy) cream

cups powdered sugar

1/8

teaspoon ground cloves

1/8

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

tablespoons rum

1/2

cup boiling water

Ground nutmeg

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1

Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
2

Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
3

For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

Prepare the batter ahead of time, and tuck it away in your freezer. Or for individual servings, freeze 2 tablespoons batter in each section of ice-cube trays; when frozen, place cubes in freezer bag.
If you're having a large party, avoid congestion by placing drinks at one table and appetizers at another. If using disposable dishes, place wastebaskets throughout the house. Or if using regular dishes and glasses, place trays throughout the house and have someone frequently empty them of dirty dishes.