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    You are in: Home / Recipes / Hot Buttered Rum Batter Recipe
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    Hot Buttered Rum Batter

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Punky Julster's Note:

    Perfect! Keep the mix in the freezer for up to a month. You adjust the spice amounts to your liking. I recommend fresh nutmeg right from the "nut". Cook time is freeze time.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      For batter:.
    2. 2
      In a large mixing bowl, cream the butter and the sugars together until smooth.
    3. 3
      Add the softened ice cream and spices and mix until smooth.
    4. 4
      Transfer this to a freezer container with a tight fitting lid.
    5. 5
      Place in the freezer for up to 1 month.
    6. 6
      To serve:.
    7. 7
      Place 2-3 heaping tablespoons of the frozen mix in a coffee mug.
    8. 8
      Add 1 shot of dark rum and 6 ounces of boiling water and stir until the mixture is melted.
    9. 9
      Sprinkle top with cinnamon or nutmeg.

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    Ratings & Reviews:

    • on November 17, 2007

      55

      This is like drinking dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2006

      55

      All I can say about this recipe is yummo!!! I keep it in the freezer all the time and when I need a little relaxation I just heat some water in a cup and drop one in and enjoy. thanks for posting. Be well. Nan

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Hot Buttered Rum Batter

    Serving Size: 1 (1676 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6295.8
     
    Calories from Fat 2237
    35%
    Total Fat 248.5 g
    382%
    Saturated Fat 156.1 g
    780%
    Cholesterol 741.4 mg
    247%
    Sodium 669.5 mg
    27%
    Total Carbohydrate 1035.8 g
    345%
    Dietary Fiber 7.9 g
    31%
    Sugars 1003.8 g
    4015%
    Protein 22.4 g
    44%

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