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Recipes & Food Styling

Lemon Blueberry Parfait puts  perfect zip into Hot Buttered Rum!

It’s beginning to smell a lot like National Hot Buttered Rum Day in my house! Growing up in snowy Northern Wisconsin, my mom made this comforting concoction for apres ski parties, card club nights and more! She made her Hot Buttered Rum using a recipe from a co-worker at the time, Lola. My mom absolutely adored her job at a school where she worked with Lola and other staff members. She shared lively stories with me every day of laughter and fun in the break room during breaks. Lola’s recipe includes ice cream, butter, brown sugar, powdered cinnamon, cloves, nutmeg and – of course – rum. I just love how this drink smells. Mom used vanilla ice cream, but I used Lemon Blueberry Parfait by Jeni’s Splendid Ice Creams. Amazing new flavor for this popular classic hot toddy!


Hot Buttered Rum 

1 cup brown sugar

1 cup powdered sugar

1 stick butter, softened

1/2 pint ice cream

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon ground cloves

4 shots rum

2 cups boiling water

Using a stand mixer or hand mixer, beat together all ingredients except for rum and water. When thoroughly combined, put 2 tablespoons of batter in each glass. 

Boil water until hot enough to melt batter. Pour 1/2 cup water into each glass. Top with shot of rum. Garnish with cinnamon stick for stirrer.