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Ingredients
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1/2 cup |
| powdered sugar (unsifted): 1/4 cup |
| whole nutmeg: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| vanilla ice cream: 1 cup (softened) |
| dark rum: 9 fl oz (to taste) |
| water (boiling) |
Celtic Homemade Hot Buttered Rum
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- In a small bowl, beat butter together with brown sugar, powdered sugar, nutmeg, and cinnamon.
- Beat in the softened ice cream.
- Pour the ice cream mixture into a freezer-proof container, seal, and freeze.
- When ready to serve, put about 1/3 cup of the ice cream mixture into individual mugs.
- Add 1 jigger of rum and 1/2 cup boiling water to each.
- Stir well and serve. Add whipped cream if you like.
- Variation: Place 2 jiggers of dark rum, a twist of lemon peel, and a cinnamon stick in an ale mug. Fill with boiling hard cider, add a pat of butter, and stir with a cinnamon stick.