Friday, November 29, 2013

The Updated Hot Buttered Rum

I share this recipe with friends and family, and I think I have posted it here, but it has been revised slightly.  Well, I've included an option.

When I make hot buttered rum, it is a creamy, boozy, spicy concoction that really has people clamoring for more.  Be careful, though!  Too many of them and you might find yourself dancing on the table tops, an act for which I am not responsible!

For my hot buttered rum, you need:

1 pint vanilla OR caramel ice cream (this is the new twist), softened
1 stick butter, softened
1 cup dark brown sugar
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (bonus points for having the fresh stuff to grate)
1 bottle dark, dark rum
boiling water

I put the softened butter and ice cream together in a mixing bowl.  Add the sugar and spices and whip it until it's combined.  Put it in a container and pop it in the freezer.

When you're ready for your drinkie-poo, add 2 tablespoons of the batter to a cup.  Pour in a shot of rum, top it off with boiling water, and stir well to combine.   Garnish it with whipped cream if you want, and maybe pop in a cinnamon stick and/or grate some fresh nutmeg on the top.

This year, we're all about the caramel ice cream, as it's my boyfriend's favorite flavor of...well, everything.

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