Swapping out bitter coffee for hot buttered rum in this playful twist on a traditional Affogato. This Hot Buttered Rum Affogato is a delicious winter treat perfect for when you are craving ice cream but also want something warm!
This is a sponsored conversation written by me on behalf of Hudsonville Ice Cream. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
I made hot buttered rum for the first time this past Christmas and couldn’t believe I had never made it before. As a huge caramel and butterscotch fan, it was my ideal hot drink – creamy and buttery with a perfectly balanced caramel flavor (thanks to a touch of salt). Since then, I’ve made it several times and was excited when I came up with the idea of enjoying it poured over ice cream. Think of this like a caramel sundae but instead of thick gooey caramel, you pour a rich milky caramel drink over your sundae.
I tested this recipe with both Hudsonville’s Brownie Batter Cookie Dough and Vanilla Bean ice creams and let me tell you – both were SO delicious! I’m a chocolate fan forever and I really enjoyed the extra texture of the brownie (which got all soft and deliciously chewy from the hot buttered rum) so my vote was for the Brownie Batter Cookie Dough. With that being said, the Vanilla Bean has a more traditional caramel sundae flavor combo that was also irresistible. You can use this scoop locator to stock up on Hudsonville Ice Cream for this recipe as well!
The hot buttered rum comes together quickly so make sure you have all your ingredients out and prepped before starting to make it. One special tool that I wanted to note is that you will need a candy thermometer to make sure you know when the brown sugar mixture reaches 300 degrees. It’d give yourself about 10 minutes to make the hot buttered rum and then another 10 minutes to warm it up before serving. When warming it, make sure to heat it slowly over low heat or else the milk mixture might warm too fast and break.
Swapping out bitter coffee for hot buttered rum in this playful twist on a traditional Affogato. This Hot Buttered Rum Affogato is a delicious winter treat perfect for when you are craving ice cream but also want something warm!
- 5 Tbsp unsalted butter
- 1/2 cup brown sugar
- 2 Tbsp water
- 1/2 cup heavy cream
- 1 1/2 cups whole milk
- 1/4 tsp salt
- 1-2 shots dark rum (optional)
- Hudsonville Brownie Batter Cookie Dough or Vanilla Bean Ice Cream
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Place the butter and brown sugar in a large deep saucepan. Cook over medium heat until the butter is melted, whisking to combine. Continue to let simmer until the mixture reaches 300 degrees with a candy thermometer, about 10 minutes.
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Once at 300 degrees, remove from heat and whisk in the water (being very careful as it will bubble and steam). Then whisk in the cream, milk, and salt.
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Gently reheat over low heat until warm.
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Divide scoops of Hudsonville ice cream between 4-6 mugs (depending on how many people you are serving) and pour the Hot Buttered Rum over the ice cream right before serving.
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!
1 Comment
Matt
This looks absolutely delicious, thank you for sharing this!