unces dark rum (Mount Gay Extra Old Rum).
Hot water.
ire rack. Serve with Hot Buttered Rum Sauce.
Hot Buttered Rum Sauce:
Combine the
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.
onth).
To make a Hot Buttered Rum drink, place 2 tablespoons of
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.
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.).
wooden pick; pour warm Buttered Rum Glaze over cake. Let stand
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.
workout!
Add the rum or rum flavoring and give the
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.
In tall microproof cup, mix brown sugar and rum.
Add water to two-thirds full.
Cook on High 1 1/2 to 2 minutes until very hot, but not boiling.
Add butter.
Sprinkle with nutmeg.
Add cinnamon stick.
In a mug, mix sugar and rum.
Fill cup to 2/3 full of water. Cook on High until very hot, but not boiling.
Add butter, nutmeg and cinnamon stick.
Makes 1 serving.
Melt all ingredients in a saucepan (except ice cream).
Then beat in ice cream.
Put 2 to 3 teaspoons of mixture in a cup of hot water.
Add 1/2 or 1 jigger of rum.
Place butter, sugar, cinnamon, nutmeg, allspice, and vanilla extract in the bottom of an Irish coffee glass. Pour in rum and hot water. Stir.
Mix milk and 3 tablespoons rum in a third bowl.
In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
Stir in the warm water.
Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
Stir in the rum.
Serve in mugs.
Garnish with lemon slices, if desired.