Hot Buttered Rum for the holidays
Whether you are hosting a holiday party or just looking for a tasty treat as you wrap presents or write up your holiday cards, hot buttered rum might do the trick.
Scott Hutcheson thinks the drink is a good option to get you in the spirit of the season.
Hot Buttered Rum
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 2 cups confectioners’ sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly-grated nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 pint vanilla ice cream, softened
- Rum (optional)
- Boiling Water
Using a hand mixer, cream together the butter, sugars, and spices, and then blend in the ice cream. Pack into a covered, freezer-safe container and store in freezer. When ready to serve, put a generous spoonful of the butter-ice cream mixture into a mug. Add 2 ounces of rum and then boiling water to fill, stir, and serve immediately. You may want to adjust the amount of butter-ice cream mixture according to the size of the mug used. This will make enough of the mix for about 25 servings.