Wednesday, August 17, 2011

Seasons Change: Hot Buttered Rum

Favorite Recipes from Caldwell, IdahoToday's recipe might seem like a strange choice for the middle of August. But here's the thing: the seasons are changing. Sunset is at 8 PM here in DC, and won't be this late again until April. April! We are officially getting closer to the time when I won't have to say "well, it does have ice cream in it, so that's kind of summery..." to justify this Favorite Recipes from Caldwell, Idaho recipe.
Hot Buttered Rum
Dave Keuneman

1 qt. vanilla ice cream
1 lb. brown sugar
1 lb. soft butter

Cream together. Keep refrigerated.

Drink (per cup):
2 heaping tsp. batter
1 oz. rum
6 oz. boiling water
Aaaaaah, hot buttered. The ice cream is a relatively recent addition to the hot buttered arsenal, but I'll tell you -- it's a great addition. If you're mixing this up the day you're going to use it, then the fridge is fine, but otherwise, store this in the freezer. The sugar and butter will help keep the ice cream soft enough to scoop out a big ol' spoonful when you feel a hankering for a hot buttered.

Yes, hot buttered, full stop. As a not-at-all-legal-to-drink kid, I loved a mug of hot buttered...water. It's really quite tasty. It's warm, and milky, and sweet, and spicy.

Spicy. Because of the spices. You know, those spices Mr. Keuneman left out of the recipe. You have two options here: You can use spiced rum with this unspiced batter, or you can add in, say, a tablespoon of cinnamon and a teaspoon or two of nutmeg. There is a third option, come to think of it: spice up the batter and used spiced rum.

Dave is one of only two men who have recipes in Favorite Recipes from Caldwell, Idaho -- Mike Neher has a duck with sauerkraut recipe that also has me yearning for wool-wearing weather. (Simple, really. Basically, it's "stuff a duck with a jar of kraut, and roast it.")

I suggest you make up a double batch of the hot buttered batter, and divvy it up into several quasi-disposable plastic food storage containers (oh, fine...I mean GladWare) and have them on hand for hostess gifts, cookie exchanges, neighbors who shoveled your walk for you, and so forth. It's a great thing to have, it's a great thing to share.

As much as I like making this myself, the best hot buttered rum in the world is at the Clapp Family 23rd Party, an annual caroling party back in my home town. Great people. Great pot luck. Fabulous singing. And a never-ending supply of hot buttered.


  1. Oh, I am definitely bookmarking this to make this winter.

  2. If you are anti-rum, you can butter just about anything.

    ...That sounded dirtier than I intended....

    But you could try buttering some whiskey.