24
Nov
08

’tis the season.

…to make hot buttered rum! I made some this weekend and it is DELICIOUS. The great thing about this recipe is that it’s easy to make and one batch will last you through the winter. Seriously, just make it. You won’t be sorry.

This recipe is great with and without rum. It’s also tastes wonderful in coffee.

Hot Buttered Rum Batter

1 pound butter

1 pound brown sugar

1 pound powdered sugar

1 quart vanilla ice cream, softened

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Ok, I didn’t say it was healthy.

Melt butter in a large pot over medium heat. Stir in brown sugar and powdered sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a container, seal, and freeze. Store in the freezer. When you are ready for a cup, just scoop out what you need (like ice cream) and put the remaining back in the freezer.

In a coffee mug, measure 2 tablespoons Hot Buttered Rum Batter and 1 fluid ounce of dark rum, then fill cup with boiling water. Stir. Drink. Relax. Enjoy.

Happy Holidays!

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