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Hot Buttered Rum

Recipe for a base mix to keep in the freezer and use as needed, compiled from several recipes at allrecipes dot com.  To prepare, put a couple of tablespoons worth of this into the bottom of a mug, add some rum (or other liqueur), and fill the rest of the mug with boiling water.   Stir well, and it will get nice and foamy on top.  To make it without alcohol, use hot apple juice or cider instead of the rum/water.   NOTE:  The original recipes are double this, which makes an enormous amount, but then you get to use full boxes of the brown and confectioners sugars.

Hot Buttered Rum Mix

1/2 lb. butter (preferably unsalted)
1/2 lb. brown sugar (preferably dark brown)
1/2 lb. confectioner's sugar (preferably sifted)
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 pint softened vanilla ice cream (preferably Haagen Daz or other with as few additives as possible)

Soften butter to just before melting (easiest in the microwave because you can use the same large bowl).  Stir in sugars, alternating the types and stirring in between additions, and mix well to remove all lumps.  Stir in spices till well blended, then stir in the softened ice cream until that is well blended too.   Put in the freezer and use as directed above.  

Other Note: If melted, the butter will  seem reluctant to mix in completely, but will comply once you add the ice cream.   
 

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