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Hot Buttered Rum



1/2 cup butter, softened
1 (16-ounce) package brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 gallon vanilla ice cream, slightly softened
Dark rum


Beat butter at medium-high speed of an electric mixer until
creamy; gradually add sugar, beating well. Add spices; beat
well. Gradually add ice cream, beating well and scraping down
sides of bowl as needed. Spoon mixture into a large freezer
container; cover and freeze until firm.

To serve, thaw butter/ice cream mixture just long enough to
measure what's needed. For each serving, combine 3 heaping
tablespoons of butter/ice cream mixture and 2 tablespoons rum
in a mug; stir in 3/4 cup boiling water.

Refreeze remaining butter mixture.







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