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.
ool.
Place the cooled batter in an airtight container and
pple and pecans.
Pour batter into a greased and floured
unces dark rum (Mount Gay Extra Old Rum).
Hot water.
Cream butter, brown sugar and powdered sugar.
Add ice cream, nutmeg and cinnamon.
Mix well and pour hot water over this for 1 cup of hot buttered rum.
Makes about 40 cups.
May freeze leftovers for later use.
eaks form. Fold into batter.
Pour batter into a greased and
Melt butter and add spices.
Add brown sugar and mix.
Add eggs and mix well.
Beat for 20 to 30 minutes.
You are only adding the rum or the extract to the mugs not to the mix.
Store in refrigerator.
To Mix and enjoy:
For Each Mug add:
1 Shot good quality Rum OR use 2 teaspoons rum extract.
1 Heaping TBPS. batter mix or more if you like.
Fill with hot water and mix well.
Keeps very well in the freezer. Just thaw before use.
I use large mugs and 2 heaping spoonfuls.
Combine butter, maple syrup, pumpkin pie spice, rum extract, and cinnamon in a small bowl. Blend with a wooden spoon or electric mixer until thoroughly mixed and smooth. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Combine boiling water, rum and Hot Buttered Drink Mix in a mug. Stir well.
Garnish with cinnamon stick if desired.
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves.
Divide the buttered rum among 4 mugs.
Garnish with the cinnamon sticks and serve.
Cream all ingredients together until well blended.
Store in a glass jar with tight fitting lid. Keep in your refrigerator. Can also be frozen for longer storage. Makes a wonderful gift when packaged in a decorative canning jar.
To make a mug of Hot Buttered Rum: Add one tbsp of mix to 3/4 cup hot water and 1 oz rum. (Adjust to your personal taste.).
SPICE MIX:.
Combine all ingredients except rum and mix thoroughly. Refrigerate until ready to use. Will keep for a very long time in the refrigerator.
See my recipe for Hot Buttered Rum Drink for the whole drink recipe!
In a large bowl, beat butter and brown sugar until fluffy.
Beat in cream and icing sugar until smooth.
Stir in spices.
Chill for 30 minutes to firm up. Scoop out 2 tablespoons worth and roll into balls. Place in freezer to firm up before placing in a freezer container.
To serve:
Place rum, boiling water and a buttered rum ball in a mug. Stir and enjoy!
Cream together eveything then put in the freezer until needed.
To serve add rum, 2 tablespoons batter (or more) and fill with boiling water to fill cup.
sprinkle with nutmeg.
Mix milk and 3 tablespoons rum in a third bowl.
Beat the sugar and butter together until fluffy.
Beat in the spices.
Put a heaping teaspoon of the batter in the bottom of a mug with 1 1/2 oz of rum and top with hot water, stirring well.
In large mixer bowl, let ice cream and butter stand at room temperature until soft; beat together, then stir in sugars, nutmeg and cinnamon.
Blend until smooth.
Put mixture in a large plastic container; cover and freeze.
Mixture remains spoilable.
To serve, spoon three tablespoons of batter into a mug; add a jigger of rum and 6 ounces boiling water.
(Or use boiling cider and two tablespoons of batter.)
If desired, use cinnamon sticks as stirrers.
Makes about 30 servings.
Blend all ingredients; store in freezer.
To serve, mix 1 tablespoon of batter and 1 jigger rum in a mug; fill with hot water.
Place Brown Sugar in a medium size mixing bowl.
Melt butter in a microwave safe bowl, and add the spices and mix well.
Pour the butter and spice mixture over the Brown Sugar and add the eggs and mix until smooth. (Aprox. 15 mins).
Once mixed, store in refrigerator in a large jar.
To Serve: 1 heaping Tbsp Batter Mix, 1 1/2 jigger Rum in a Mug, fill with Hot Water and stir with cinnamon stick.
Blend all ingredients in a food processor or mixer and store in the fridge or freezer. To make a drink add a shot of good dark rum along with 1 or 2 tablespoons of batter to a mug of very hot water. Serve in Irish coffee cup.