Post by cuteascountry_Shortcake on Jun 4, 2005 21:48:13 GMT -6
I just had to make a quick answer to MARIANN IN MICHIGAN who wanted the Hot Buttered Rum make ahead recipe.
This is my extremely TNT recipe I've had for years; make it a lot in the wintertime. It isn't a syrup base, but can be made ahead for the freezer.
HOT BUTTERED RUM MIX
1 cup butter, softened (NO substitute)
1/2 cup brown sugar, packed
1/2 cup powdered sugar, sifted
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Cream the butter, sugar and spices together until smooth and creamy.
Stir in the ice cream until completely blended ( you'll find it easiest to use the mixer)
Pack this mixture into a 4 cup freezer container with lid.
Put this into the freezer and keep it until needed. (IT WILL NOT FREEZE SOLID)
To Serve: Spoon 2-4 tablespoons mix into each mug (amount depending on size of mug).
Add 3 tablespoons of rum (or more, or less, depending on size of mug and strength of drink desired).
Add 1/2 cup boiling water and stir until mix is melted. Garnish with a cinnamon stick if you want. Play with amounts of mix to rum to water until you get the strength of drink you want. You also don't have to use the most expensive rum. You might want to play with the type of rum you use also, whether dark or light or spiced.
Submitted by Kathi in Virginia
Printed in Nancy's Kitchen Newsletter 6/02/05
This is my extremely TNT recipe I've had for years; make it a lot in the wintertime. It isn't a syrup base, but can be made ahead for the freezer.
HOT BUTTERED RUM MIX
1 cup butter, softened (NO substitute)
1/2 cup brown sugar, packed
1/2 cup powdered sugar, sifted
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pint vanilla ice cream, softened
Cream the butter, sugar and spices together until smooth and creamy.
Stir in the ice cream until completely blended ( you'll find it easiest to use the mixer)
Pack this mixture into a 4 cup freezer container with lid.
Put this into the freezer and keep it until needed. (IT WILL NOT FREEZE SOLID)
To Serve: Spoon 2-4 tablespoons mix into each mug (amount depending on size of mug).
Add 3 tablespoons of rum (or more, or less, depending on size of mug and strength of drink desired).
Add 1/2 cup boiling water and stir until mix is melted. Garnish with a cinnamon stick if you want. Play with amounts of mix to rum to water until you get the strength of drink you want. You also don't have to use the most expensive rum. You might want to play with the type of rum you use also, whether dark or light or spiced.
Submitted by Kathi in Virginia
Printed in Nancy's Kitchen Newsletter 6/02/05