Hot Buttered Rum with Gingerbread Marshmallows

hot buttered rum 2

Just in time for your New Year’s Eve celebrations!

This is a terrific warmer-upper apres ski, skating, mushing, or just sitting around by the fire.

The hot buttered rum starts with a batter you can keep in the freezer for weeks, so it’s quick and easy to pour a cup after you’ve prepared the batter.

Hot Buttered Rum
1 qt. vanilla ice cream, softened
1 stick butter, softened
2 C dark brown sugar
1 t vanilla
2 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t cardamom
Mix all ingredients well, place in an airtight container and store in freezer.
For one drink, pour 6 oz boiling water in a mug, add 1 shot of rum (I like a dark one) and a heaping tablespoon of the frozen batter. Stir until the batter dissolves. Top with a gingerbread marshmallow and enjoy!

We do have some young ones in the family who like to be part of the grown-up celebrations. This drink  can easily be made as hot buttered un-rum without the booze for the under 18 crowd. Just make sure the mugs don’t get mixed up!


Gingerbread Marshmallows

Got this one right here at Betty Crocker!

They are a bit involved, and do take some time, but for a once-a-year treat, worth the effort. A big hit with kids of all ages. I was actually surprised at how quickly they were disappearing.
They need to sit at least eight hours after you put them together; definitely a do-ahead.

Happy New Year!

hot buttered rum


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