Tuesday, November 23, 2010

Hot Buttered Rum Mix

I tried it this afternoon (without the rum) and it was yummy.  Todd thought it was a little to "spicy" for him ... whatever!

1 c butter, softened
2 c confectioners' sugar
1 c plus 2 Tbsp packed brown sugar
2 c vanilla ice cream, softened
1 1/2 tsp ground cinnamon (you could add less if you wanted)
1/2 tsp ground nutmeg
1 tsp rum extract (I used vanilla since I didn't have any rum extract lying around!)

In a large bowl, cream butter and sugars until light and fluffy.  Add the ice cream, cinnamon, nutmeg and extract.  Transfer to a freezer container; freeze overnight.  The mix may be frozen for up to 2 months.

To prepare hot drink.  Dissolve 2-4 tablespoons of rum mix in boiling water (recipe calls for 3/4 c - but I just filled the cup up), stir well.  Add rum if desired.

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