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Hot Buttered Rum Affogato

Huge caramel and butterscotch fan? This hot buttered rum affogato is a must for your next post dinner spoil. Think of this like a caramel sundae but instead of thick caramel, you pour a rich milky rum caramel drink over your sundae.

The hot buttered rum comes together quickly so make sure you have all your ingredients out and prepped before starting to make it. We suggest using a homemade vanilla ice-cream but should that not be your thing, the Aylesbury Royalty Vanilla Flavoured Dairy Ice Cream is a store bought favourite! Available at most retailers.

Swapping out 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!

COURSE: Dessert

PREPARATION TIME: 10 minutes to make the hot buttered rum and then another 10 minutes to warm it up before serving.


  • 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 Afrikanis Premium Rum

  • Vanilla Ice Cream

  • Freshly brewed Maria's Camdeboo Coffee


  1. 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 (a candy thermometer will come in handy here), about 10 minutes.

  2. 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.

  3. Gently reheat over low heat until warm.

  4. Divide scoops of 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.

  5. Serve with a shot of Maria's Superior Coffee on the side.

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