While the Hot Buttered Rum dates back to colonial times, it was Kenneth Roberts’ 1937 best-seller, “Northwest Passage,” that reignited the passion for Hot Buttered Rum. The passion warmed the hearts and hands of many a drinker on frosty nights and continues unabated to this date.
HOT BUTTERED RUM BATTER: Add all the ingredients except the ice cream to a bowl and stir to combine. Add the ice cream and stir again. Transfer to a container with a lid, seal and store in the freezer.
For the drink:
2 oz Bacardi Gold Rum
1 tbsp hot buttered rum batter*
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 320 (63%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 22.5g||112 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 100.6mg||31 %|
|Sodium 14914.3mg||514 %|
|Potassium 155.3mg||4 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 47.5g|
|Protein 2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 509
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