DIY: Hot Buttered Rum
Yesterday afternoon I had occasion to share a version of this recipe. One of the co-owners of Beth Marie’s, an awesome ice cream shop in Denton that makes its own, was talking about how tough the past week of the ice storm has been on business (I believe the exact phrase was “selling ice to Eskimos”)
Folks around him started brain storming about ice cream drinks, and then adult ice cream drinks, as a way to help and then just because it was fun to talk recipes. Beth Marie’s is a family friendly place, so that’s not going to happen. But it was fun to share this one my mother made occasionally.
Hot Buttered Rum
1 c. butter, softened
1/2 c. brown sugar
1/2 c. powdered sugar, sifted
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Cream butter, sugars and spices. Fold in softened ice cream and re-freeze in a sealed container.
Spoon 2-4 tablespoons of the mix into a mug. Add jigger of rum or brandy (“or brandy” is always an option with people from Wisconsin) and 1/2 cup boiling water. Stir with cinnamon stick and serve.
I gained 3 pounds just reading this.
Honestly, I don’t know which recipe is worse. This one, or the real egg nog recipe a college roommate made each Christmas. She started with cognac, cream and a dozen eggs …
Guess I’ll have to post that recipe next.
Perfect timing! Arlington voters just approved liquor sales!
I’m surprised Arlington didn’t allow liquor stores before now.