Chef’s hot buttered rum recipe will warm you head to toe!

Stay warm and toasty during the cold winter months with Chef Jerome’s special recipe for Hot Buttered Rum!


1/2 pound butter

1/2 cup brown sugar

2 cups vanilla ice cream

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 Tablespoon vanilla extract

4 oz Captain Morgan’s spiced rum

4 oz Bacardi light rum

4 oz Stroh’s 180 rum


Whip butter and brown sugar in a mixing bowl. Add ice cream. Transfer to a 2-quart saucepan on the stove. Add nutmeg, cinnamon, and vanilla extract. Heat on low heat. Add rums until desired temperature. Do not boil. Serves four. Prost!