You guys, it’s December. That means it’s totally socially acceptable now to watch all the Christmas movies and listen to endless amounts of Christmas music. Not that I haven’t already been doing that since after Halloween…
It’s also socially acceptable to indulge in a festive adult beverage or two! I’m a big egg nog fan, but my husband is not. He is a hot buttered rum fan, however. I mean, who could blame him?!!? It’s basically ice cream, butter, sugar and spices. Oh and some rum of course! Yum!
I remember the first time I tried hot buttered rum. I was like 17 or 18 and I was visiting family up in Washington state for Christmas. I was hanging out with my cousin and her boyfriend at the time when my uncle decided he was going to make some hot buttered rum for my mom, aunt, and himself. Well, my cousin, her boyfriend and I didn’t want to be left out of what promised to be such a delicious beverage. So my uncle poured us mugs of hot water, topped it with a little hot buttered rum mix, and then split one shot of rum between the three of us. I know, I was a HUGE rebel drinking a 1/3 of a shot of rum at 17. Shhhh, don’t tell 😉
Anyway, I’ve loved hot buttered rum since then, but I haven’t made it often because it’s not exactly the healthiest of beverages, even by holiday standards. This year though, my husband practically begged me to make him some, so I decided that if I was going to make it I would health-ify it a bit.
Now, there is nothing unhealthy about good quality grass fed butter. It’s full of fat soluble vitamins and anti-inflammatory fatty acids, and will keep you satiated so you don’t feel the need to overdo it on the sweet treats. But the ice cream and sugar aspects of traditional hot buttered rum mixes certainly leave a bit to be desired in the health department. So my solution was to use my homemade dairy free vanilla ice cream, which is much lower in sugar and uses coconut milk in place of cow’s milk, and to cut the amount of added sugar in half compared to other recipes.
You may be thinking, “how could it possibly taste as good without all the sugar and dairy?” Well, my husband who is usually oh so picky about literally everything I cook, especially if it’s an attempt to recreate an old favorite recipe of his, had zero complaints about this hot buttered rum recipe. So I’ll call that a huge success!
- For Hot Buttered Rum mix:
- ½ pound grass fed butter (1 stick), or ghee
- 1 batch Dairy Free Vanilla Bean Ice Cream, or 2 cups store bought ice cream of choice (preferably clean dairy free ice cream or ice cream made with grass fed dairy)
- 1 cup coconut sugar
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
- For cocktail:
- 6 oz boiling water
- 2 oz rum
- 2-3 Tbs Hot Buttered Rum mix
- For Hot Buttered Rum Mix: Set butter and ice cream out on counter to soften for about 30 minutes. Cream together butter and coconut sugar in stand mixer or with hand mixer in a large mixing bowl (you can also use a blender if it's not coming together well). Add vanilla, spices and ice cream and mix to combine. Transfer mix to a freezer safe container (wide mouth mason jars work great) and store in freezer for use throughout the holiday season.
- For cocktail: For each serving add 2 oz rum and 2-3 Tbs Hot Buttered Rum mix to your favorite holiday mug. Pour 6 oz boil water over the top and stir until mix is melted. Sprinkle with cinnamon and enjoy!
This recipe will keep in the freezer for months, so make it now and enjoy it all season long. And if you’re feeling super generous, give some of it away as gifts to friends and neighbors. Just place a little of the hot buttered rum mix in a freezer safe jar and pair it with a mini bottle of rum (I used Bacardi Gold in case you’re wondering) for the perfect gift for the adults on your list.
What is your favorite holiday cocktail? Between hot buttered rum and egg nog and mulled wine I don’t think I can pick a favorite!
In vibrant health,