Ward off that wintery chill and cozy up: It’s Hot Buttered Rum Day.
Relax and enjoy this soothing potion.
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Old Fashioned Hot Buttered Rum
1 cup brown sugar
1 cup butter
2 cups vanilla ice cream
Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min). Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
Read more: Old Fashioned Hot Buttered Rum recipe http://www.drinksmixer.com/drink5667.html#ixzz1jfgcp1NA
A favorite classic + extra creamy twist
1 pound butter
1 pound brown sugar
1 pound confectioners’ sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners’ sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
Hot Buttered Vanilla Rum
1 1/2 cups water
1 vanilla bean
1 (2-inch) piece lemon rind
1 cup dark rum
1 tablespoon butter
Bring first 4 ingredients to a boil in a small saucepan. Remove from heat; cover and let stand 15 minutes. Strain mixture, reserving liquid–discard solids. Return water mixture to pan. Add rum and butter to pan–bring to a simmer over medium heat, stirring until butter melts. Serve immediately piping hot.
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