1/2 pound (1 cup or 2 sticks) butter, softened
1/2 pound (2 1/2 firmly-packed cups) brown sugar
1/2 pound (4 cups) powdered (confectioners') sugar
1 pint top-quality vanilla ice cream, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preparation:
In a large pot over medium heat, melt butter.
Blend in the brown sugar and powdered sugar. Remove from heat and stir in the
ice cream, cinnamon, and nutmeg. Pour mixture into a freezer-safe container and
cover with a lid. Freeze until ready to use.
Makes approximately 20 serving.
For Each Serving:
1 heaping tablespoon Hot Buttered Rum Batter*
1 fluid ounce of dark or light rum
Boiling water
Cinnamon stick for garnish
* You may alter amount
according to taste.
In a coffee mug, add Hot Buttered Rum batter, rum,
and then fill with boiling water. Stir well and then sprinkle the top with
additional nutmeg and a cinnamon stick before serving.
Variation Ideas:
Hot Buttered Rum Batter can also be added to coffee, apple cider, warm milk, hot
chocolate, or used to make a milkshake.
