Hot-buttered Rum Batter is the key ingredient used in making the dessert drink – Hot Buttered Rum. Alternatively, you can stir in a dollop or two of the batter with your morning coffee or use it to top waffles and pancakes.
Hot-buttered Rum & Raisin Batter
For Raisin Batter
- 2 sticks butter
- 1¼ cup brown sugar
- 1¼ cup icing sugar
- 2 cups Bico Rum & Raisin Ice Cream softened
- 2 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
Hot Buttered Rum
- 1-2 Tbsp. Hot Buttered Rum & Raisin Batter
- 1-2 shots brown rum
To a cup, add batter and rum then top with boiling water. Stir to combine. Garnish with cinnamon stick and a sprinkle of nutmeg.
In a large pot over medium heat, add butter, brown sugar and confectioner’s sugar and cook until the butter melts and the sugars dissolve.
Remove from heat and whisk in ice cream, vanilla extract and spices. Whisk until ice cream has completely melted.
Pour mixture into a container, seal and store in the freezer for up to 6 months (don’t worry, the batter won’t solidify).