Andrew Volk’s Hot Buttered Rum

Andrew Volk, Portland Hunt + Alpine Club | Portland, Maine

Andrew Volk sticks to his East Coast roots by adding vanilla ice cream to his spiced batter, which also relies on a dose of cardamom.


Serving: 1

  • 2 Hot Buttered Rum mix (see Editor’s Note)
  • 3 to 4 ounces hot water, divided
  • 1 1/2 ounces aged rum

Garnish: freshly grated nutmeg

  1. Preheat a glass mug by filling it with hot water. Let sit until the cup heats through, then dump the water.
  2. Add the hot buttered rum mix into the preheated mug and add a small amount (about an ounce) of hot water. Stir with a small whisk until the mix is incorporated into the water.
  3. Add the rum and fill the mug with the remaining hot water. Stir with the whisk to fully incorporate.
  4. Garnish with freshly grated nutmeg.
Editor's Note

Hot Buttered Rum Mix:
Yields: 1 pint
1/2 pound unsalted butter, softened to room temperature
1 cup high-quality vanilla ice cream
1/2 cup dark brown sugar
2 black cardamom pods, grated
1 1/2 teaspoons freshly grated nutmeg
1 1/2 teaspoons freshly grated cinnamon  

Combine all ingredients in the bowl of a stand mixer with a paddle attachment. If using an electric hand mixer, combine all ingredients in a bowl. Mix on low to medium speed until fully incorporated, about 2 minutes. Store in an airtight container in the freezer. Soften the mix slightly before use by setting out at room temperature long enough to make scooping easy, about five minutes.