Wednesday, October 29, 2008

Recipe: Hot Buttered Rum (or Bourbon or non-alcoholic)

Here's a recipe I used to make all the time in my post-undergrad days. It is an amazing late Fall, Winter, early-Spring drink that is fattening but oh so good ..... I need to whip up a batch as it is starting to get a bit cold here in the Old Dominion -- and you can drink it without the alcohol if you'd like....

Hot Buttered Rum Mix

1 cup butter, softened
1 pound confectioners' sugar
1 pound dark brown sugar, packed
1 quart vanilla ice cream, softened
1 tsp each: cinnamon, clove and nutmeg

In a large bowl cream the butter and the sugars together until smooth. Add the softened ice cream and spices, mix until a creamy consistency is obtained. Transfer this to a freezer container with a tight fitting lid. Place in the freezer for up to 1 month (it won't last that long) -- and will NOT harden but stay spoonable. It will make about 12-15 servings (but I tend toward the lower end as I really heap the servings!)

To Serve: Place a heaping 2 tablespoons of the frozen mix in a coffee mug. Add 1 to 2 tablespoons dark rum, bourbon, whiskey or omit alcohol. Stir. Pour 6 ounces of boiling water over the mix and stir with a cinnamon stick until the all is melted. Leave the cinnamon stick in for garnish and sprinkle the top of each cup with a bit of nutmeg if desired.

NOTES: Use the best ingredients -- full-strength, quality ice cream; best rum (dark really gives it a nice flavor) or best bourbon/whiskey. If you don't want the alcohol, just add an extra tbls of the mix to the water and an (optional) dash of rum or brandy extract ... it's really good just like that!


Leonie said...

Oh, Yum. Yum. That is all I can say!

Carmen L. said...

Looks really yummy, but I'll have to omit the alcohol for now.

family intervention said...

Excluding the rum in the ingredients would be better in order to avoid alcohol related problems and diseases. Furthermore, the taste of the concoction is much more tastier without the rum.