Today is a day to cheer on the flavors of a favorite beverage—hot buttered rum. This drink, which warms the heart and the senses especially in the cold winter months, is, at its most basic, composed of four ingredients: rum, water, butter, and brown sugar. Those who’d like to be creative may add some spices such as cinnamon, ginger, and nutmeg, and/or some orange or tangerine juice. Some folks add ice cream in place of the butter, allowing the cold ice cream to ooze into the hot concoction. Dark rum, which is more full-bodied than its cousins, white rums and golden rums, is the preferred base ingredient.
But don’t stop there with just the lovely beverage when you can make a dessert sauce that has the components of buttered rum, but with the addition of a heavy cream ingredient to help make it thicker. This smooth fragrant sauce makes a luscious topping for ice cream, cake, or your favorite bread pudding. It keeps well in the refrigerator in case it’s not used up in the first go ‘round.
Happy Hot Buttered Rum Day!
Hot Buttered Rum Sauce Recipe
¾ cup heavy cream or half & half
¾ cup light brown sugar
½ cup dark rum
2-1/2 tablespoons unsalted butter
In saucepan stir cream and brown sugar together over medium heat until sugar dissolves, about 3 minutes. Add rum; simmer until sauce is smooth and slightly thickened. Mix in butter. Serve warm over ice cream, bread pudding, or cake. If not using immediately, store in refrigerator. Makes about 1-1/2 cups.