When I went to the Philly Swappers event, I took several jars of this Hot Buttered Rum Batter to swap. It's incredibly easy to make, and it keeps in the refrigerator for weeks or in the freezer for about three months.
Now that the holiday season is here, I think it's time to share the recipe with you. This recipe makes about five six-ounce jars of the batter. Keep one or two jars for yourself and give a few away. If you're having Thanksgiving dinner at someone else's home this year, this would make a wonderful hostess gift.
1 pound butter, softened
1 pound powdered sugar
1 pound brown sugar
2 teaspoon cinnamon
1 teaspoon nutmeg
- In a mixer with a paddle or by hand, blend the butter until creamy.
- Add the sugars and the spices, and mix until everything is thoroughly incorporated.
To make Hot Buttered Rum
- Place two tablespoons of the batter in a mug.
- Add a jigger (or more) of rum.
- Add 8 ounces of boiling water.
- For a creamier hot buttered rum, add a little half and half.
Recipe adapted from Food.com.