Hot Buttered Rum

Yield: 12 servings

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups French vanilla ice cream, softened
• 1 1/2 cups (12 ounces) rum
• 6 cups boiling water

Instructions

1. In a mixing bowl, cream butter, both sugars and spices until light and fluffy.
2. Beat in the ice cream. Transfer to a container, cover and freeze.
3. To serve, spoon 1/3 cup frozen ice cream mixture into a mug.
4. Add 1 ounce (1/8 cup) rum and 1/2 cup boiling water. Stir well and serve.

Notes

Creative Twist: Try substituting hot coffee for the water or substitute different flavored ice cream such as chocolate.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin.