Monday, December 9, 2013

Buttered Rum - hot and cold - for the #CaptainsTable

I've always thought that the idea of hot buttered rum was sort of romantic, in a creaky-old-books sort of way. Roaring fireplace, lap robe, warm drink, fuzzy slippers, snow gently falling - something like that.

But at the same time it sounded appealing, it also sounds a little odd - I mean, melted butter in a drink? Isn't that just a teeny bit odd?

Or perhaps not.

The hot buttered rum idea mulled around in my head for a while and eventually emerged as an ice cream to go along with the drink. Or, it would be perfect on its own. Or on top of a slice of apple or pumpkin pie. Or next to cake. Or with a little whipped cream on top, and a spoon. Or even on top of some pancakes or waffles on a really indulgent morning.

For the ice cream, I thought about starting with a browned butter ice cream and then adding the rum, but I've only added butter to custard-style ice creams. This time, I thought something lighter might be better. So I skipped the eggs and the actual butter, and opted for a couple of flavorings to amp up the buttery-dairy flavor.

The result was pretty darned nice.

As for the hot buttered rum, I have to say that I'm a big fan. The butter gives it a creaminess and richness and reminds me of a childhood favorite - butter rum candies. It's a perfect cold-weather drink for a quiet evening after a hectic day.

Butter Rum Ice Cream

2 cups heavy cream
1 cup milk
3/4 cup packed brown sugar
1/4 cup Captain Morgan Black Spiced Rum
1/2 teaspoon salt
2 teaspoons vanilla butter emulsion
1/2 teaspoon vanilla butternut flavoring

Combine all ingredients and stir until the sugar has dissolved. Refrigerate until well-chilled, then churn in your ice cream maker according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

Because of the rum in this ice cream, it doesn't freeze rock-hard, so it's easy to scoop.

Hot Buttered Rum

1 teaspoon maple sugar
1 teaspoon butter
1 ounce Captain Morgan Original Spiced Rum
Hot water, as needed

Put the sugar, butter, and rum into a heat-proof glass or mug. Add the hot water - as hot as you like it. The point is to melt the butter and sugar, but it needn't be boiling hot, or you're going to have to wait a while before you can sip before burning your lips.

Serve warm.

Wouldn't this be nice with a little Christmas cookie on the side, Santa?

Every time you share with #CaptainsTable on social media, Captain Morgan will donate $1 to WhyHunger - so please pin, tweet, or share on Facebook using the #CaptainsTable tag!

This post was sponsored by Captain Morgan. I received rum to work with an a stipend for ingredients.

For more info on Captain Morgan: