Hot Buttered Rum Balls #SundaySupper

These aren't your Grandma's rum balls. With hot buttered rum mix, and spiced rum, these babies sing Falalalala la la la la!

The holiday's have some awesome traditional adult drinks. Eggnog being the most notable with it's bourbon, rum, or brandy, but there are plenty more that evoke the Christmas Spirit (bad pun I know). How about a Hot Toddy with it's lemony whisky kick? Or, my sweeties fave, Hot Buttered Rum?

To be honest, I have never been a big rum drinker. I am more of a tequila kind of girl (must be all of my misspent youth in Mexico), or the occasional bourbon (I would not turn my nose up to a little Gentleman Jack on the rocks), and I had never heard of Hot Buttered Rum until I met Kevin. I know, I must have been living under a rock or something right? At least that is what he thought. So, as soon as possible, he had me taste one. 

I have to admit I didn't expect to like it, but I did! Sweet, with what I consider typical holiday spices, it really screamed "Merry Christmas" to me, or maybe that was because I "taste tested" 2 or 3 of them. Nnaaaaa it was the flavors that did it.

When the theme of libations popped up in the Sunday Supper list I immediately knew I wanted to go for these flavors. I have made a few boozy recipes in the past. There was my Boozy Hot Chocolate, Candied Sweet Potatoes with Rum, Grilled Pork Chops with Peach, Bourbon, Mustard Sauce, and last year I made "Fire Balls" with Fireball Whiskey.

My son is a bartender at a local saloon, so I took a few of my "Fire Balls" down to him so he could give them a try. He shared them with some of the patrons and next thing you know I have orders for hundreds of them! I was a Fire Ball making fool!! 

That is what eventually swayed me to make these Hot Buttered Rum Balls. Between how much everyone love the Fire Balls, and Kevin's love for his hot butter holiday drink, I decided to put the two together and the result is all kinds of yumminess! I had them made for a few days but hadn't taken the photo because I threw my back out, so poor Kevin had to drool over the canister until the pictures were taken. Oh, I know I could have let him have one or two, but it was fun to flex my food blogger muscles and take control. Ssshhh don't tell him though!

Once I allowed him to give them a try I thought he was going to inhale the entire batch. He loves them, and I already have a request to take them to the bar so people can sample them. I see a lot of these little guys in my near future! 

By the way, these make a great gift (that is what most of my orders were for last year), just make sure they are for the over 21 crowd since the alcohol is not cooked off in them.

1 year ago - Roasted Poblano Corn Pudding

2 years ago - Slow Cooker Chicken Tacos

3 years ago - Roasted Turkey with Lemon and Sage Compound Butter

Hot Buttered Rum Balls

By Bobbi's Kozy Kitchen
Published 12/14/2014

Ingredients

• 12 ounce box of Vanilla Wafer Cookies
• 1 cup powdered sugar plus more for decoration
• 1/4 cup Hot Buttered Rum mix
• 1/4 cup spiced rum
• 1 teaspoon vanilla
• 2 tablespoons white corn syrup
• 1 cup walnuts

Instructions

1. Place the Vanilla Wafers in the food processor and pulse until you reach a course crumb texture. Pour the crumbs into a large bowl.
2. Heat the walnuts in a small skillet, over medium heat, tossing occasionally to keep them from burning. Toast for a few minutes. Your nose will tell you they are done when you smell that lovely nutty fragrance. Place them into the food processor and pulse until they are course crumbs. Transfer them to the bowl with the wafer crumbs.
3. Add the powder sugar into the bowl with the wafer crumbs and walnuts. Whisk together.
4. In a small bowl combine the hot buttered rum mix, rum, vanilla, and corn syrup. Stir until the sugars break down and are completely melted into the rum. Pour the liquid mixture over the dry mixture and combine with a wooden spoon. Allow mixture to sit for a few minutes.
5. Using a tablespoon, shape mixture into walnut sizes balls and roll them in the remaining sugar or leave them plain.
6. Chill for one hour. Store in an airtight container.

Yield: Approx 24 balls
Prep Time: 01 hrs. 15 mins.

Cook time: 00 hrs. 00 mins.
Total time: 1 hrs. 15 mins.
Tags: vanilla wafers, walnuts, powdered sugar, rum, cookies, no-bake

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Thanks to the wonderful DB of Crazy Foodie Stunts, and Alice of A Mama, Baby, and Shar-pei in the Kitchen, for hosting this event!

Now let's take a look at all of the other amazing recipes that the Sunday Supper Crew have some up with for you:

Libations

• Big Easy Milk Punch by The Weekend Gourmet
• Blue Sparkling Star Cocktail by Hezzi-D’s Books and Cooks
• Boozy Iced Spanish Coffee by Nosh My Way
• Campari Mint Spritzer by eating in instead
• Cranberry Moscow Mule by Ruffles & Truffles
• Creamy, Loaded Eggnog by La Bella Vita Cucina
• Malibu Breeze by Peanut Butter and Peppers
• Merry Berry Spritz by Amee’s Savory Dish
• Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
• Pomegranate Panache by Jane’s Adventures in Dinner
• Rhubarb Fool Cocktail by Food Lust People Love
• Southern Pomegranate Sparkler by Noshing With The Nolands
• Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
• Vanilla Bailey’s With A Twist by Momma’s Meals

Savory and Sweet Libational Dishes

• Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
• Beerberry Pancakes by Brunch with Joy
• Beet Relish by What Smells So Good?
• Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
• Brandied Triple Cheese Ball by Magnolia Days
• Champagne Chicken by Cindy’s Recipes and Writings
• Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
• Craft Beer Jelly by Nik Snacks
• Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
• Hot Buttered Rum Balls by Bobbi’s Kozy Kitchen
• Lentil Soup with Wine Braised Shallots by Pancake Warriors
• Red Wine Braised Short Ribs by Cooking Chat

Libational Desserts

• Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
• Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy’s Honeybunch
• Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
• Bourbon Cranberry Compote by Pies and Plots
• Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
• Chocolate Stout Beer Brownies by The Perfect Brownie
• Dumante Frozen Espresso Creams by Seduction in the Kitchen
• Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
• Kahlua Bundt Cake by That Skinny Chick Can Bake
• Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
• Rum Glazed Cookie Cream Buns by NinjaBaker
• Tiramisu Biscotti by The Redhead Baker

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