I received this recipe for hot buttered rum from a friend more than 30 years ago, and I think of her every winter when I stir up a batch. It keeps well in the freezer, so feel free to make it ahead of time. —Joyce Moynihan, Lakeville, Minnesota
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 cup packed brown sugar
- 2 cups vanilla ice cream, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- each serving:
- 1/2 cup boiling water
- 1 to 3 tablespoons rum
Directions
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the ice cream, cinnamon and nutmeg. Cover and store in the freezer.
- For each serving, place 1/2 cup butter mixture in a mug, add boiling water and stir to dissolve. Stir in rum.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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