Hot Buttered Rum Mix Is a Perfect Holiday Gift

For the holidays, nothing is better than a homemade gift, right? Something from the kitchen?

The trick is knowing your limitations.

There was a time, more than a few Christmases ago, when I decided we needed to bake cookies to give away as gifts. I have found the list of cookies I thought we should make from scratch — because, you know, it’s important to have an assortment.

I have a tendency to overdo things. The list includes coconut macaroons, spritz cookies, peppermint/spearmint candy cookies, shortbread, SUGAR COOKIES!!! (that’s how I wrote it), Berkshire date balls (more on this in a moment), chocolate chip cookies, tiny cheesecakes, rainbow nest cookies, truffles, nut brittle, sugared nuts, peanut blossoms, candy cane cookies …

I’ll stop there, now, because I didn’t then. The list goes on.

As I recall, we tried. We made some awkwardly decorated sugar cookies, a tradition, and a couple of the others on the list, including Berkshire date balls, which are delicious, but require boiling a date mixture, folding in rice cereal and coconut, and rolling it into balls. It sets up quickly, so you have to do it while the mixture is still “oh my God!” hot. “Try buttering your fingers to make the sticky mixture easier to handle,” the recipe says helpfully, not mentioning that it also helps soothe the third-degree burns.

But, honestly, it was too much, and even the simplest recipes were underwhelming. We gave out gift cards.

I have since landed on the absolutely perfect kitchen-made gift for the holidays, though, and I’ll share it with you: hot buttered rum mix.

There is literally no way to mess it up. The ingredients are simple and inexpensive. It’s suitable for all ages — there’s only enough rum to add a tiny bit of flavor in the mix, so it’s safe for kids, but a bottle of good rum can accompany the mix for a truly adult beverage.

Hot buttered rum has “a lengthy history that dates back to colonial days.” Yes, that’s a Wikipedia quote, because I’m not going to bore you with details of its long history. The point is that people have been drinking this for centuries, because it’s exactly what it says it is: Hot. Buttery. Rum. It’s delicious. Apparently, it also was once thought to be medicinal, because, rum. Considering the other ingredients, I’m skeptical. Consult your doctor.

So, the recipe is a simple one, impossible to mess up, and it’s been customized over the years. I’ll share mine here.

A few things to know:

You’ll need containers that you can freeze, and that make a nice presentation. The ones in the photos were cheap and readily available, and make for a fun little package of holiday joy.

Include a little scroll with instructions, which are simply: Put 1 or 2 tablespoons of the frozen mixture in a mug, with a splash of rum (if you choose), and fill the mug with boiling water. Stir.

The result is a wonderful winter drink, with or without added rum, that is perfectly paired with a roaring fire and a good book, and is known to warm the cockles of your heart, and, depending on how much rum you add, other stuff too.

I can’t think of a better thing to offer someone at the holidays, can you?

HOT BUTTERED RUM

Makes enough for your whole Christmas list

1 pound confectioners’ sugar

1 pound light brown sugar

1/2 pound (two sticks) of salted butter, softened

1 quart vanilla ice cream, slightly melted

Splash of rum to taste

Cinnamon, nutmeg and cardamom to taste and garnish

Using mixer, combine first four ingredients. Add rum to taste. Add spices to taste.

Freeze contents, and keep frozen.

Put 1 or 2 tablespoons in a mug, add splash of rum if desired; fill mug with boiling water. Stir. Garnish with cinnamon and/or nutmeg.