Warm spices, butter, and ice cream (!)
elevate this winter classic.
But this hot buttered rum recipe changes the game with a butter-sugar-ice cream base that emulsifies as you blend.
Photo:Robby Lozano, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
Use a hand mixer, a sturdy spatula, or gloved hands to thoroughly mix the butter and sugar.
)hot water
2oz.
(1/4 cup)light or dark rum
1 1/2 oz.
Beat with an electric mixer or stir with a sturdy spatula until smooth, about 30 seconds.
Transfer mixture to a blender.
Add ice cream and blend until smooth, about 30 seconds.
