Search the Internet and you can find lots of different recipes for hot buttered rum, but this one is my favorite. I like it because you can mix it up and freeze it until you are ready to use it.1 pound butter, softened
1 (16 ounce) package light brown sugar
1 (16 ounce) package powdered sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
Light rum
Whipped Cream
Cinnamon Sticks
1 (16 ounce) package light brown sugar
1 (16 ounce) package powdered sugar, sifted
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 quart vanilla ice cream, softened
Light rum
Whipped Cream
Cinnamon Sticks
Combine butter, sugar, and spices; beat until light and fluffy. Add ice cream, and stir until well blended. Spoon mixture into a 2-quart freezer proof container; freeze.
To serve, thaw slightly. Place 3 tablespoons butter mixture and 1 jigger of run in a large mug; fill with boiling water, stirring well. (Any unused butter mixture can be refrozen.)
Top with whipped cream, and serve with a cinnamon stick.
Yield: 25 cups
No comments:
Post a Comment